Crack Corn Salad

Crack corn salad became a must-make dish in my home after a potluck where someone brought a cheesy bacon-loaded corn salad and I couldn’t stop going back for more. I loved the way it was creamy and salty and just a little spicy and the name made perfect sense because it was seriously addictive and of course I went home and made my own version the very next day.

Now it’s one of my favorite summer and game-day recipes and I make it whenever I need something easy and bold that people will rave about. I love how the sweet corn pairs with smoky bacon spicy jalapeño and creamy dressing and how it’s always the first thing to disappear at a party.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Corn – The sweet and crunchy base that makes this salad irresistible.
• Bacon – Crispy and smoky for flavor and texture.
• Cheddar cheese – Sharp and creamy, it melts into the salad just enough.
• Jalapeño – Adds a little heat and zing.
• Green onion – Fresh and mild, perfect for balance.
• Fresh parsley – Brightens the dish and adds color.
• Mayonnaise – Creates that creamy, luscious texture.
• Sour cream – Adds tang to cut the richness of the other ingredients.
• Salt – Enhances every bite.
• Black pepper – Adds just enough spice and contrast.
• Tools You’ll Need
• Skillet – For cooking bacon until perfectly crispy.
• Cutting board – To chop fresh herbs and veggies neatly.
• Sharp knife – Helps me dice jalapeño and onions easily.
• Mixing bowl – Large enough to stir everything together comfortably.
• Spoon or spatula – To mix the salad evenly and smoothly.
• Grater – If I’m using block cheddar for extra flavor.

Instructions

Step 1:

I begin by cooking the bacon in a skillet until crisp and golden then I drain it on paper towels and crumble it once it’s cool.

Step 2:

While that’s happening I chop the green onions dice the jalapeño and finely chop some fresh parsley.

Step 3:

In a big mixing bowl I combine the corn bacon shredded cheddar green onions jalapeño and parsley.

Step 4:

In a small bowl I whisk together the mayonnaise and sour cream with a pinch of salt and black pepper until it’s creamy and smooth.

Step 5:

I pour the dressing over the corn mixture and stir gently until everything is well coated and creamy.

Step 6:

I serve it right away or chill it for an hour to let the flavors come together even more—it tastes even better the next day.

Tips

If you want it spicier I suggest keeping some jalapeño seeds in or adding a pinch of cayenne. For an extra smoky twist I’ve also made this with chipotle mayo and it’s amazing. You can use frozen or canned corn in a pinch but grilled fresh corn takes it to another level. It also makes a great dip with tortilla chips!

Ways to Serve

As a summer BBQ side dish that everyone will love.

With tortilla chips as a creamy and crunchy dip.

Stuffed into wraps or tacos for a cheesy corn surprise.

Alongside burgers or grilled meats for a bold side.

Frequently Asked Questions

Can I use frozen or canned corn for crack corn salad?

Yes both work well just make sure to drain canned corn or thaw frozen corn before using.

Can I make this salad ahead of time?

Definitely—it’s actually better after chilling for a few hours or overnight.

Is there a lighter version of this recipe?

You can use Greek yogurt instead of sour cream and light mayo if you prefer a lighter option.

Is crack corn salad served cold or warm?

It’s usually served cold or at room temp but I’ve tried it warm and it’s great too!

See You in the Kitchen

I hope you give this crack corn salad a try! It’s bold creamy crunchy and full of flavor and I promise it will be the hit of any table you bring it to. Let me know if you spice it up or add your own twist and don’t forget to save this one for every party or picnic.

Happy Cooking!

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