A creamy, crunchy, and addictive corn salad loaded with sweet corn, tangy ranch dressing, cheddar cheese, and a hint of jalapeño kick—perfect for potlucks, barbecues, or casual dinners.

Why You’ll Love This Recipe

• Ready in just about 15 minutes

• No cooking of corn needed—use fresh, canned, or thawed frozen

• Crowd-pleasing blend of sweet, savory, spicy, and creamy

• Easy to scale up and prep ahead—flavors improve after chilling

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups fresh, canned, or thawed frozen corn

• 1 cup shredded cheddar cheese

• 3 green onions, thinly sliced

• 1 jalapeño, seeds removed and finely diced

• 1 cup ranch dressing (store-bought or homemade)

• Optional: ¼ cup sour cream or mayo for extra creaminess

• Salt and black pepper, to taste

• Optional add-ins: diced avocado, chopped cilantro, lime juice

Directions

1. Combine base ingredients: In a large bowl, mix corn, cheddar, green onions, and jalapeño.

2. Add dressing: Stir in ranch dressing (and sour cream or mayo, if using) until everything is coated evenly.

3. Season: Taste and adjust with salt and pepper.

4. Chill: Refrigerate for at least 1 hour (ideally 2–4 hours) to let flavors meld.

5. Serve: Garnish with additional green onions, cilantro, or avocado just before serving.

Servings and timing

Servings: 6–8
Prep time: 10 minutes
Chill time: 1–4 hours
Total time: ~1 hour 10 minutes

Variations

• Stretch it out: Add a can of drained black beans or diced red bell pepper

• Cheesy twist: Swap cheddar for pepper jack, feta, or cotija

• Spicy version: Leave jalapeño seeds in, or add sriracha or hot sauce

• Lime-lovin’: Stir in fresh lime juice and cilantro for brightness

• Vegan version: Use plant-based ranch and cheese

Storage/Reheating

Store in an airtight container in the fridge for up to 4 days. If it thickens, stir in a splash of ranch or sour cream before serving. Best served chilled or at room temperature.

FAQs

Can I use canned or frozen corn instead of fresh?

Yes—just drain canned corn well, or thaw frozen corn and pat dry to avoid watering down the salad.

How spicy is this salad?

Mild by default. Keep jalapeño seeds for more heat or skip the jalapeño entirely for a mellow version.

Can it be made ahead?

Absolutely. Chill at least 1 hour before serving—up to 24 hours ahead—and stir before serving.

Is it gluten-free?

Yes—all core ingredients are naturally gluten-free, but check the ranch dressing label to be sure.

What can I serve with it?

Great alongside grilled meats, tacos, burgers, ribs, or as part of a summer spread.

Can I make it vegan?

Yes—use dairy-free ranch and cheese alternatives.

How do I prevent it from getting soggy?

Pat corn and any veggies dry before mixing, and keep additions like avocado separate until ready to serve.

Can I freeze leftovers?

Not recommended; texture deteriorates. Best stored in the fridge.

What kind of cheese works best?

Sharp cheddar is classic, but pepper jack adds spice; feta or cotija adds a tangy twist.

Can I add other fresh veggies?

Yes! Try diced bell peppers, tomatoes, or cucumbers for variety and color.

Conclusion

This Crack Corn Salad is the ultimate quick and easy side—creamy, colorful, and full of crowd-pleasing flavor. Ideal for potlucks, barbecues, or busy weeknights, it’s flexible, make-ahead friendly, and irresistibly delicious. Enjoy every creamy-crunchy bite!

Crack Corn Salad

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• Author: Sophia
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings
• Diet: Vegetarian

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Description

A creamy, crunchy, and irresistibly flavorful corn salad with sweet corn, ranch dressing, cheddar cheese, and jalapeño for a hint of heat. Ideal for potlucks, barbecues, or casual meals.

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Ingredients

4 cups fresh, canned, or thawed frozen corn

1 cup shredded cheddar cheese

3 green onions, thinly sliced

1 jalapeño, seeds removed and finely diced

1 cup ranch dressing (store-bought or homemade)

Optional: ¼ cup sour cream or mayo

Salt and black pepper, to taste

Optional add-ins: diced avocado, chopped cilantro, lime juice

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Instructions

1. In a large bowl, mix corn, cheddar cheese, green onions, and jalapeño.
2. Stir in ranch dressing and, if using, sour cream or mayo until well coated.
3. Season to taste with salt and pepper.
4. Refrigerate for at least 1 hour to allow flavors to meld (up to 4 hours for best results).
5. Garnish with green onions, cilantro, or avocado before serving, if desired.

Notes

Use sharp cheddar or swap for pepper jack or cotija for variation.

For more spice, keep jalapeño seeds or add hot sauce.

Add black beans or red bell peppers to stretch the salad.

For a vegan version, use plant-based ranch and cheese.

Best served chilled or at room temperature—avoid freezing.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Side
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 280
• Sugar: 5g
• Sodium: 400mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 25mg