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.

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

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