Best Ranch Sweet Corn Salad Recipes

QUICK CORN SALAD

Steps:

• In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

QUADRUPLE ILLINOIS SWEET CORN SALAD

Steps:

• For the salad: Heat a grill to 400 degrees F.
• Place 3 ears of corn directly on the grill grates, along with the jalapeno. Grill, turning occasionally, until very tender and charred in spots, about 10 minutes.
• Meanwhile, cut the kernels off the remaining 3 ears raw corn and add to a medium bowl. Set a fine-mesh strainer over a small bowl. Place a raw corn cob upright in the strainer and scrape along the cob using the back of a knife or spoon to extract the milk and remaining corn remnants. Press the corn remnants with a rubber spatula to release even more corn milk, then discard any remnants left in the strainer. Repeat with the remaining raw corn.
• When the grilled corn and jalapeno are cool enough to handle, cut the kernels from the corn and add to the bowl. Rub the charred skin off the jalapeno, then remove the stem and seeds, cut into small dice and set aside.
• For the dressing: Add 2 tablespoons of the corn milk to a small bowl, along with the vinegar, salt, chipotle powder and shallot. Slowly whisk in the oil to combine, then add the dressing to the corn and toss gently to combine. Spread the dressed corn on a platter. Arrange the grilled jalapeno, bacon, diced tomatoes and fried corn kernels on top in rows. Serve immediately.

FRESH CORN SALAD

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
• Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

RANCH CORN SALAD

Steps:

• Prior to starting, put the frozen corn out on the counter (at room temperature) and let it thaw for 15-30 minutes.
• In a large mixing bowl, or a serving bowl if using, mix together the semi-thawed corn and chopped bell peppers.
• In a small bowl, whisk together the ranch dressing, garlic salt, Italian seasoning, black pepper, and onion powder. Pour it over the bell pepper + corn mixture, and stir to combine well.
• Add the chopped cilantro and sliced green onions. Mix together.
• The corn salad can be served immediately OR if you prefer a colder salad (and it allows time for the flavors to develop), cover the bowl with a lid or plastic wrap and refrigerate for up to 4 hours before serving.
• Serve as a side dish or serve with Fritos corn chips or tortilla chips as a dip. Either way is delicious!

RANCH CORN SALAD

Steps:

• Combine all the veggies.
• Add the dressing, just enough to coat the vegetables well.
• Gently stir in the cheese and bacon.
• Refrigerate until serving.

CONFETTI CORN SALAD

Steps:

• Mix corn, tomato, bell pepper, celery, red onion, and garlic in a bowl. Pour ranch dressing over the corn mixture; stir. Fold all but 1 tablespoon cilantro into the corn mixture. Sprinkle reserved cilantro over the salad to serve.