Ingredients
- Fresh Corn – 6 ears (about 3.5 cups) removed from the cob. The sweetness is essential!
- Bacon – 10 strips cooked until crispy for that smoky, salty punch
- Sharp Cheddar Cheese – 1 cup shredded for rich creaminess
- Jalapeños – 1 seeded and diced for a manageable heat
- Green Onions – ¼ cup for a mild onion flavor
- Jalapeño Ranch – Store-bought or homemade (recipe below) brings everything together
For the homemade Creamy Jalapeño Lime Ranch, I mix mayo, sour cream, ranch seasoning, pickled jalapeños, cilantro, lime juice, and buttermilk for an incredible flavor boost.
Instructions
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Cook the bacon until crispy. Set aside and reserve 1–2 tablespoons of the bacon grease.
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Cook the corn in the reserved bacon grease for 4–5 minutes to enhance the flavor.
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Cool the corn slightly after cooking.
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In a large bowl, combine the cooked corn, crispy bacon pieces, diced jalapeños, green onions, and shredded cheddar cheese.
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Pour the jalapeño ranch dressing (store-bought or homemade) over the mixture.
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Mix well until everything is evenly coated.
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Taste and season with salt and pepper as needed.
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Refrigerate for at least 2 hours before serving to let the flavors meld.
Notes
- Make Ahead: The salad tastes even better when made ahead. Prepare up to 24 hours in advance and refrigerate.
- Homemade Jalapeño Ranch: Mix mayo, sour cream, ranch seasoning, pickled jalapeños, cilantro, lime juice, and buttermilk.
- Frozen Corn Alternative: Can be used if fresh isn’t available—just thaw and pat dry before cooking.
- Spice Level: Mild with one seeded jalapeño. Adjust heat by leaving some seeds in or using a milder ranch.
- Vegetarian Option: Skip the bacon and use olive oil to cook the corn.
- Storage: Keeps well in the fridge for 3–4 days.
- Serving Ideas: Great with grilled meats, as a taco topping, with chips as a dip, or on a green salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook (assemble and chill)
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 298 kcal
- Sugar: 6 g
- Sodium: 710 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 43 mg