Crack Corn Salad: The Ultimate Summer Side Dish
This creamy corn salad combines sweet kernels with a rich, tangy dressing and savory mix-ins that make it impossible to resist at any BBQ or family dinner. An easy, addictive summer side dish that transforms this everyday ingredient into something extraordinary.
Equipment
- Large Mixing Bowl
- Medium Bowl
- Whisk
- Sharp Knife
Ingredients
Salad Ingredients
- 4 cups fresh corn kernels from about 5-6 ears, or frozen corn, thawed
- 1 cup cherry tomatoes halved
- 1/3 cup red onion finely diced
- 1/2 cup green bell pepper diced
- 1/2 cup cheddar cheese shredded
- 8 slices bacon cooked and crumbled
- 2 tablespoons fresh chives chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Instructions
- If using fresh corn, husk the ears and carefully cut the kernels from the cob. Stand the corn upright in a large bowl to catch all kernels as you slice downward. If using frozen corn, thaw and drain thoroughly—pat with paper towels to remove excess moisture.
- For enhanced flavor (optional), briefly sauté fresh corn in 1 tablespoon butter for 3-4 minutes until slightly golden. This caramelizes the natural sugars, intensifying the corn's sweetness. Cool completely before proceeding.
- In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, and garlic powder until smooth and well-combined. The dressing should have a pourable but not runny consistency.
- In a large serving bowl, gently toss the corn, cherry tomatoes, red onion, green bell pepper, and half the bacon crumbles. Fold ingredients rather than stirring vigorously to keep vegetables crisp and intact.
- Pour the dressing over the vegetable mixture and fold gently to coat evenly. Add the shredded cheese and continue folding until well distributed.
- Top with remaining bacon, fresh chives, and a light sprinkle of black pepper. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Notes
For a healthier version, substitute Greek yogurt for both mayonnaise and sour cream to reduce fat while adding protein. You can also use turkey bacon instead of regular bacon for a lighter alternative.
The salad can be prepared up to 24 hours in advance. For best results, add the bacon and cheese just before serving to maintain their texture.
This salad maintains optimal freshness for up to 3 days when stored in an airtight container in the refrigerator.
Nutrition
Calories: 215kcalCarbohydrates: 14gProtein: 6gFat: 16gSaturated Fat: 4gCholesterol: 20mgSodium: 280mgPotassium: 210mgFiber: 2gSugar: 5g
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