Ingredients for Bacon Ranch Corn Salad
- 3 cups frozen corn, thawed and drained
- Cucumber
- 1 cup cherry tomatoes, quartered (or 2-3 medium tomatoes, diced)
- 1/2 cup red onion, finely diced
- 1/2 cup green bell pepper, finely diced
- 8 slices bacon, cooked until crispy and crumbled
- Sharp Cheddar Cheese
- 1/2 cup ranch dressing
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 2 tablespoons bacon drippings
- Salt and pepper, to taste
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How to Make Bacon Ranch Corn Salad
- Cook bacon until crispy. Remove from pan and crumble. Reserve 2 tablespoons of bacon grease.
- In a large bowl, combine cooked corn (see ingredient list for preparation instructions), crumbled bacon, red onion, bell pepper, and cilantro.
- In a small bowl, whisk together ranch dressing, lime juice, reserved bacon grease, and a pinch of salt and pepper.
- Pour dressing over the corn mixture and gently toss to combine.
- Cover and chill for at least 2 hours, or preferably overnight, to allow flavors to blend.
- Serve cold and enjoy! Garnish with extra cilantro and bacon crumbles if desired.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
8g
Fat
31g
Carbs
3g
