Ingredients:

  • 32 oz frozen sweet corn, thawed and patted dry OR 32 oz canned sweet corn, drained OR 32 oz fresh corn kernels, charred
  • 10 strips thick-cut bacon, fried and crumbled
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup heavy mayonnaise
  • 0.5 cup sour cream
  • 1 packet (28g) dry ranch seasoning mix
  • 1 medium red bell pepper, finely diced
  • 1 bunch green onions, thinly sliced
  • 1 large jalapeño, deseeded and minced
  • 1 tsp smoked paprika

Instructions:

  1. Prepare the corn base: Option 1 (Frozen/Patted Dry): Thaw the frozen corn completely and spread onto a paper-towel-lined baking sheet. Pat thoroughly until no surface moisture remains. This method takes approximately 10 minutes and yields maximum snap and 'pop'.
  2. Prepare the corn base: Option 2 (Canned/Drained): Drain canned corn thoroughly. This method takes approximately 5 minutes and results in a softer, slightly sweeter texture.
  3. Prepare the corn base: Option 3 (Fresh/Charred): Char fresh corn kernels. This method takes approximately 45 minutes and yields a smoky but very chewy texture.
  4. In a large stainless steel mixing bowl, whisk together the mayonnaise, sour cream, dry ranch seasoning, and smoked paprika until a smooth, high-fat emulsion is formed.
  5. Fold your chosen prepared corn base, diced red bell pepper, sliced green onions, minced jalapeño, and shredded cheddar cheese into the dressing using a silicone spatula until evenly coated.
  6. Cover and refrigerate the salad for at least 30 minutes to allow the lactic acid in the sour cream to tenderize the corn and the flavors to meld. Note that the total time will vary based on the corn preparation method chosen (e.g., 10 mins for frozen/patted dry, 5 mins for canned/drained, 45 mins for fresh/charred).
  7. Immediately before serving, fold in the crumbled crispy bacon to ensure it retains its crunch and doesn't soften in the dressing.