why make this recipe
Crack Corn Salad is quick and tasty. It brings sweet corn, salty bacon, and sharp cheddar together. This salad works for weeknight dinners, picnics, and potlucks. If you like simple, bold flavors, this salad is a good pick. If you enjoy other easy salads, try the autumn harvest honeycrisp apple and feta salad for a different sweet-and-savory mix.
introduction
This salad uses cooked sweet corn, crumbled bacon, and shredded cheddar with a creamy, tangy dressing. You mix the parts, chill a bit, and serve. The steps are simple and the salad holds well for a few hours, so it is great to prepare ahead.
how to make Crack Corn Salad
Gather ingredients and make the dressing first. Mix the mayo, apple cider vinegar, sugar, salt, and pepper in a small bowl. Then toss the corn, bacon, and cheddar in a larger bowl. Pour the dressing over the corn mix and stir until everything is coated. If you want a vegetarian twist or extra protein ideas, look at the chickpea feta avocado salad for inspiration.
Ingredients :
- 2 cups sweet corn, cooked
- 4 slices bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
- Chopped green onions for garnish
Directions :
- In a large bowl, combine the cooked sweet corn, crumbled bacon, and shredded cheddar cheese.
- In a separate small bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- Pour the dressing over the corn mixture and stir until evenly coated.
- Refrigerate for at least 30 minutes to let the flavors meld.
- Garnish with chopped green onions before serving.
how to serve Crack Corn Salad
Serve cold or at room temperature. Spoon it into a bowl and garnish with green onions. It goes well next to grilled meat, on a sandwich, or with cornbread. Try it with a warm side like chili cornbread casserole for a hearty meal.
how to store Crack Corn Salad
Put the salad in an airtight container. Keep it in the fridge for up to 3 days. Stir once before serving if it sits a while. Do not freeze the salad because mayonnaise and cheese may change texture when thawed.
tips to make Crack Corn Salad
- Use fresh or frozen corn that you cook and cool first.
- Crumble bacon finely so it mixes well.
- Taste the dressing before adding; adjust sugar, salt, or vinegar to your liking.
- Chill at least 30 minutes so flavors blend.
variation (if any)
- Vegetarian: skip the bacon and add toasted nuts or extra beans.
- Spicy: add a pinch of cayenne or chopped jalapeno.
- Herb fresh: mix in chopped cilantro or parsley for a brighter taste.
FAQs
Q: Can I use canned corn?
A: Yes. Drain and rinse canned corn well, then use it cold or briefly warmed.
Q: Can I make this ahead?
A: Yes. Make it a few hours before serving and chill. For best texture, eat within one day.
Q: Can I reduce mayo?
A: Yes. Use half mayo and half Greek yogurt for a lighter dressing.
Q: Is it safe to leave out at a picnic?
A: Keep it chilled. Do not leave the salad out for more than two hours in warm weather.
Conclusion
This Crack Corn Salad is easy and full of flavor. For another take or a tried recipe source, see the original Crack Corn Salad post at Crack Corn Salad l Bad Batch Baking.
Crack Corn Salad
Ingredients
Method
- In a large bowl, combine the cooked sweet corn, crumbled bacon, and shredded cheddar cheese.
- In a separate small bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- Pour the dressing over the corn mixture and stir until evenly coated.
- Refrigerate for at least 30 minutes to let the flavors meld.
- Garnish with chopped green onions before serving.