Creamy Spicy Corn Salad (Print Version)
# Ingredients:
→ Vegetables and Aromatics
01 -
4 cups sweet corn kernels
02 -
1/4 cup green onions, chopped
03 -
1 jalapeño pepper, finely diced
04 -
2 cloves garlic, minced
→ Dairy and Dressings
05 -
1 1/2 cups mayonnaise
06 -
1/2 cup sour cream
07 -
1/3 cup whole milk
08 -
1/4 cup buttermilk
09 -
1/2 cup Ranch salad dressing
10 -
1 cup cheddar cheese, shredded
→ Meat
11 -
12 slices cooked bacon, finely chopped
→ Citrus and Seasonings
12 -
Juice of 1 lime
13 -
2 tablespoons lemon juice
14 -
1 teaspoon garlic powder
15 -
1/4 teaspoon onion powder
16 -
1 teaspoon fresh dill
17 -
Kosher salt, to taste
18 -
Freshly ground black pepper, to taste
# Instructions:
01 -
In a large bowl, add the sweet corn, cooked bacon, green onions, jalapeño, garlic, cheddar cheese, and all dairy components including mayonnaise, sour cream, milk, buttermilk, and Ranch dressing.
02 -
Add lime juice, lemon juice, garlic powder, onion powder, fresh dill, kosher salt, and freshly ground black pepper. Mix thoroughly until all ingredients are evenly distributed.
03 -
Refrigerate the mixture for at least 30 minutes to allow the flavors to meld together before serving.
# Notes:
01 -
For a spicier profile, retain the seeds in half of the jalapeño. Buttermilk can be substituted with milk mixed with a teaspoon of lemon juice or vinegar. Keep refrigerated and consume within three days.