Best Crunchy Ranch Corn Recipes

Crunchy Corn Salad image

Provided by Hidden Valley

Categories Salad

Time 10m

Yield 4

Number Of Ingredients 6

2½ cups corn kernels
1 red onion
1 cup cherry tomatoes
1/3 cup Hidden Valley® Original Ranch® Plant Powered Dressing
kosher salt
1 medium head butter lettuce

Steps:

In a large bowl, combine corn, onion and cherry tomatoes. Stir in dressing and season with salt and pepper, tossing until well coated.
Arrange lettuce leaves on serving plates to make small cups. Spoon corn mixture into each of the lettuce cups; serve chilled.

Nutrition Facts :

Crunchy Ranch Slaw image

Provided by Trisha Yearwood

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup mayo
1/4 cup chopped fresh dill
1 tablespoon sugar
1 tablespoon white vinegar
1 teaspoon yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 small crown broccoli
1/4 green cabbage, thinly sliced (about 4 cups)
1 bulb fennel, fronds reserved and bulb thinly sliced (about 4 cups)

Steps:

Whisk together the mayo, dill, sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!

Cornflake Crunch image

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 5

1/2 (12-ounce) box cornflakes (about 5 cups)
1/2 cup milk powder
3 tablespoons sugar
1 teaspoon coarse salt
9 tablespoons melted butter

Steps:

Preheat oven to 275 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
Place cornflakes in a medium bowl. Using your hands, crush to one-quarter of their original size. Add milk powder, sugar, and salt; toss to combine. Add butter and toss to form small clusters.
Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Remove from oven and let cool completely.

Crunchy Caramel Corn image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 5

4 tablespoons butter, plus more for baking sheet
10 cups plain unsalted popped (from 1/2 cup kernels or a 3.3-ounce bag microwave popcorn) popcorn
1 cup cashews, coarsely chopped (optional)
1/2 cup packed light-brown sugar
Coarse salt

Steps:

Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss.
Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool.