Description
A creamy, crunchy summer side salad bursting with sweet corn, tangy herbs, and smoky savory bite, perfect for picnics and weeknight dinners.
Ingredients
- 4 cups sweet corn (fresh or thawed frozen kernels)
- 12 slices smoked turkey bacon (finely chopped)
- 1/4 cup green onions (chopped)
- 1 jalapeño (finely diced; seeds removed for milder heat)
- 1/2 cup Ranch salad dressing
- 1 cup cheddar cheese (shredded)
- Juice of 1 lime
- 1 teaspoon garlic powder
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1 1/2 cups mayonnaise
- 1/2 cup sour cream
- 1/3 cup whole milk
- 1/4 cup buttermilk
- 1/4 teaspoon onion powder
- 2 cloves garlic (minced)
- 2 tablespoons lemon juice
- 1 teaspoon fresh dill (chopped)
- Salt and pepper (to taste)
Instructions
- Whisk together 1 1/2 cups mayonnaise, 1/2 cup sour cream, 1/3 cup whole milk, and 1/4 cup buttermilk until smooth in a medium bowl.
- Stir in 1/2 cup Ranch salad dressing to deepen the herb flavor.
- Add 2 cloves minced garlic, 1/4 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons lemon juice, and 1 teaspoon chopped fresh dill. Season with kosher salt and pepper.
- Mix until well combined and refrigerate for at least 10 minutes.
- Prepare the corn: blanch fresh corn for 2–3 minutes, then shock in ice water and drain, or thaw and drain frozen corn.
- Crisp the smoked turkey bacon in a skillet over medium heat until browned, then drain and finely chop.
- Combine sweet corn, bacon, cheddar, green onions, and jalapeño in a large bowl.
- Add the ranch dressing and lime juice, tossing gently to coat.
- Taste and adjust with extra salt, pepper, or lime juice as needed.
- Chill the salad for at least 30 minutes before serving to let flavors develop.
Notes
For a lighter version, substitute part of the mayonnaise with Greek yogurt. Use fresh corn when in season for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American