Description
Crack Corn Salad is a delightful medley of sweet corn, crunchy vegetables, and a creamy dressing that tantalizes the taste buds. Each bite offers a satisfying crunch paired with a rich, tangy flavor that makes it an irresistible side dish for any gathering.
Ingredients
- Fresh Corn: 4 cups, cooked and kernels removed from the cob
- Red Bell Pepper: 1 cup, diced
- Green Onions: 1/2 cup, chopped
- Mayonnaise: 1 cup
- Sour Cream: 1/2 cup
- Cheddar Cheese: 1 cup, shredded
- Bacon: 6 slices, cooked and crumbled
- Salt: 1 teaspoon
- Pepper: 1/2 teaspoon
- Fresh Parsley: 1/4 cup, chopped
Instructions
- In a large mixing bowl, combine the cooked corn, diced red bell pepper, and chopped green onions.
- In a separate bowl, whisk together the mayonnaise, sour cream, salt, and pepper until smooth.
- Pour the dressing over the corn mixture and stir until well combined.
- Add the shredded cheddar cheese and crumbled bacon, mixing gently to incorporate.
- Fold in the chopped parsley for a fresh touch.
- Cover the salad and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- This salad can be made a day in advance; just keep it covered in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a lighter version, substitute Greek yogurt for sour cream and use low-fat mayonnaise.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5 grams
- Sodium: 450 milligrams
- Fat: 22 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 28 grams
- Fiber: 3 grams
- Protein: 8 grams
- Cholesterol: 30 milligrams
Keywords: Crack Corn Salad, corn salad, summer salad, creamy salad, BBQ side dish, fresh corn recipe, easy salad, party salad, crunchy salad, vegetable salad, side dish, picnic food, gluten-free salad, corn recipes