Loaded Sweet Corn Salad
This loaded sweet corn salad is an easy, creamy side dish that fits right into summer cookouts, potlucks, and backyard dinners.
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
- ¼ cup mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Combine the drained corn, chopped bacon, shredded cheddar, and sliced green onions in a large bowl.
- Add the sour cream, mayonnaise, garlic powder, and paprika.
- Stir until everything is evenly coated and the seasonings are fully distributed.
- Taste and season with salt and pepper as needed. Chill for at least 30 minutes, then stir once more and serve.
Nutrition
Notes
- Dry the corn well: Extra moisture is the main reason creamy corn salads turn thin after chilling.
- Cool the bacon first: Let bacon cool before mixing so the cheese doesn’t soften too much.
- Shred your own cheddar: Freshly shredded cheese melts less and keeps a better texture than pre-shredded.
- Taste after chilling: The flavors change as it rests, so re-taste and add salt if needed before serving.
- Control onion bite: Use mostly green tops for a milder flavor, or slice the onions thin for a softer bite.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!