Loaded Sweet Corn Salad
This Loaded Fresh Sweet Corn Salad is a crowd-pleaser if you ever saw one - a quick and simple throw-together recipe you'll fall in love with after the first bite.
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Sweet corn kernels are tossed together with crispy bacon bits, shredded mild cheddar, freshly chopped scallions and sour cream.
It's the perfect side dish for pretty much anything, and is especially great to bring for summer potlucks or cookouts!
Why You'll Love this Recipe:
Creamy and savory: The sour cream dressing perfectly coats the corn, bacon, and cheese for rich, satisfying flavor.
Sweet and smoky combo: Sweet corn pairs perfectly with salty bacon and sharp cheddar.
Great for any occasion: Ideal for BBQs, potlucks, or a simple weeknight side.
Versatile: Delicious served chilled or warm, and pairs well with grilled meats or tacos.
Make-ahead friendly: Tastes even better after the flavors meld in the fridge.
Crowd-pleaser: A fun, flavorful twist on classic corn salad that everyone will love.
Ingredients to Make Loaded Sweet Corn Salad:
- sweet corn. Canned corn works perfectly for convenience, just drain well. You can also use fresh corn (about 3 cups) or frozen corn that's been thawed and drained.
- bacon. Adds smoky, salty crunch. Cook until crisp and crumble into small pieces so it mixes evenly throughout the salad.
- cheddar cheese. Shredded sharp cheddar gives the best flavor contrast. For a creamier texture, use freshly grated cheese instead of pre-shredded.
- green onions. Add mild onion flavor and a fresh bite, slice both the white and green parts.
- sour cream. The creamy base that ties everything together. You can use Greek yogurt for a lighter option.
How to Make Loaded Sweet Corn Salad:
- In a large bowl, combine the drained sweet corn, chopped bacon, shredded cheddar cheese, and sliced green onions.
- Add the sour cream and stir until everything is evenly coated.
- Season with salt and pepper to taste, adjusting as needed.
- Chill for at least 30 minutes before serving to let the flavors blend.
Recipe Notes & Tips:
- Drain the corn well: Too much liquid will make the salad watery, pat dry with paper towels if needed.
- Use crispy bacon: Cook it until crunchy so it holds up well when mixed with the creamy dressing.
- Add while warm: Tossing the corn with the bacon and cheese while slightly warm helps the flavors blend beautifully.
- Make it lighter: Substitute half or all of the sour cream with Greek yogurt for a tangy, protein-packed version.
- Add some spice: Stir in diced jalapeño, a pinch of cayenne, or smoked paprika for a kick.
- Extra flavor boost: Mix in a squeeze of lime juice or a handful of chopped cilantro for freshness.
- Serve warm or cold: This salad tastes great either way, chilled for a picnic or warm right after mixing for a cozier side.
- Double it up: Easy to scale for larger gatherings, perfect for barbecues or potlucks.
Serving Suggestions:
How to Store:
Refrigerator: Store in an airtight container for up to 3 days. Stir before serving, as the dressing may settle slightly.
Freezer: Not recommended, dairy-based dressings and corn lose their texture after freezing.
Make ahead: You can mix the corn, bacon, cheese, and green onions ahead of time, then stir in the sour cream just before serving to keep it fresh and creamy.
FAQs:
Yes, grilled or boiled fresh corn works great. Use about 3 cups of kernels and let them cool before mixing.
You can replace the sour cream with Greek yogurt or a mix of yogurt and light mayo for a healthier version.
Definitely! Try diced red bell peppers, jalapeños, avocado, or even black beans for a Southwestern twist.
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Loaded Sweet Corn Salad
Ingredients
- 2 cans sweet corn, drained
- 4 strips bacon, cooked and chopped
- ½ cup cheddar cheese, shredded
- ½ cup green onions, sliced
- ¼ cup sour cream
Instructions
- In a large bowl, combine the drained sweet corn, chopped bacon, shredded cheddar cheese, and sliced green onions.
- Add the sour cream and stir until everything is evenly coated.
- Season with salt and pepper to taste, adjusting as needed.
- Chill for at least 30 minutes before serving to let the flavors blend.
Nutrition
Notes
- Drain the corn well: Too much liquid will make the salad watery, pat dry with paper towels if needed.
- Use crispy bacon: Cook it until crunchy so it holds up well when mixed with the creamy dressing.
- Add while warm: Tossing the corn with the bacon and cheese while slightly warm helps the flavors blend beautifully.
- Make it lighter: Substitute half or all of the sour cream with Greek yogurt for a tangy, protein-packed version.
- Add some spice: Stir in diced jalapeño, a pinch of cayenne, or smoked paprika for a kick.
- Extra flavor boost: Mix in a squeeze of lime juice or a handful of chopped cilantro for freshness.
- Serve warm or cold: This salad tastes great either way, chilled for a picnic or warm right after mixing for a cozier side.
- Double it up: Easy to scale for larger gatherings, perfect for barbecues or potlucks.
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