Zesty Corn Salad with Jalapenos

Corn salad in a white bowl with a spoon.

5 from 15 votes

Jalapeno Corn Salad is the perfect side dish for any night of the week, holiday, or summertime cookout. This recipe comes together super fast and will be chilling in your refrigerator in no time.

Prep Time10

Cook Time5

Course: Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 268kcal

Author: Gina Abernathy

Ingredients

4 15 oz. cans Whole Kernel Corn drained
12 ounce bacon cooked till crispy and crumbled, or bacon bits
⅓ cup green onions diced
1 jalapeno diced and seeded
1 ½ Tablespoons Lime Juice fresh
1 cups cheddar cheese shredded
¾ cup Ranch Dressing
¼ teaspoon salt
½ teaspoon each pepper and garlic powder

Instructions

Fry bacon. Crumble and set aside.
In a large bowl, add the drained corn, bacon, onions, jalapeno, cheese, lime juice, and seasonings. Stir well.
Add Ranch Dressing and stir again.
Cover and chill for at least an hour or two before serving.

Notes

Recipe Tips

Make it ahead: This recipe for corn salad gets better after chilling. Let it sit at least 1–2 hours in the fridge so the flavors can meld.
Use block cheese for better texture: Shredding cheddar from a block gives a creamier texture than pre-shredded cheese.
Add More Dressing: Add more dressing if needed. You want a creamy, not soggy, salad.
Adjust the spice level: Want it hotter? Leave some seeds in the jalapeño or add a pinch of cayenne.

Store leftovers in an airtight container in the refrigerator for up to 3 days. This chilled corn salad is best served cold and should not be frozen.

Nutrition