Crack Corn Salad (Print Version)
# Ingredients:
→ Crack Corn Salad
01 -
6 ears corn, removed from cob (about 3.5 cups)
02 -
10 strips bacon
03 -
1/4 cup green onions, chopped
04 -
1 cup sharp cheddar cheese, shredded
05 -
1 jalapeño, seeded and finely diced
06 -
1 clove garlic, grated or finely minced
07 -
1 cup jalapeño ranch dressing (store-bought or homemade)
08 -
Salt and pepper to taste
→ Creamy Jalapeño Lime Ranch
09 -
3/4 cup mayonnaise
10 -
3/4 cup sour cream
11 -
1 tablespoon dry ranch seasoning
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon salt
14 -
1/2 cup pickled jalapeños (adjust to taste for spice level)
15 -
2 tablespoons pickled jalapeño brine
16 -
3/4 cup fresh cilantro, large stems removed
17 -
1 tablespoon lime juice
18 -
1/4 cup buttermilk (or milk as substitute)
# Instructions:
01 -
Cook bacon in a large skillet over low heat until crispy. Transfer to a paper towel-lined plate to drain excess grease.
02 -
Remove most of the bacon grease from the skillet, leaving 1-2 tablespoons. Increase to medium heat and add corn. Cook for 4-5 minutes, tossing occasionally, until softened. Allow to cool for a few minutes.
03 -
In a large bowl, combine the corn, crumbled bacon, diced jalapeños, green onions, and shredded cheddar. Pour in the jalapeño ranch dressing.
04 -
Toss thoroughly until all ingredients are evenly coated. Season with salt and pepper to taste. Garnish with additional green onions if desired. Cover tightly and refrigerate for at least two hours before serving.
05 -
In a food processor or blender, puree cilantro leaves with pickled jalapeños and their brine until mostly smooth, scraping down the sides occasionally.
06 -
In a mixing bowl, combine mayonnaise, dry ranch seasoning, garlic powder, and salt. Mix thoroughly.
07 -
Add the cilantro-jalapeño mixture to the mayo mixture and stir to combine. Incorporate lime juice and gradually add buttermilk until desired consistency is reached.
08 -
Transfer to a mason jar or tightly sealed container. Refrigerate up to five days. Best served chilled to allow flavors to meld together.
# Notes:
01 -
The homemade jalapeño ranch can be prepared up to 5 days ahead of time.
02 -
For a milder version, reduce the amount of jalapeños and substitute with regular ranch dressing.
03 -
This salad tastes best when allowed to chill for at least 2 hours before serving.