Go Back
Fresh corn is the star of this dish. I use about 4 cups of corn kernels, which comes from 4 ears of corn. For the best taste, always pick corn that feels firm and has bright green husks. Boil the corn for 5-7 minutes to make it tender. Then, let it cool before cutting off the kernels. I love adding colorful veggies to this salad. You will need: - 1 1/2 cups cherry tomatoes, halved - 1 cup diced cucumbers - 1/2 cup red onion, finely chopped - 1/2 cup bell peppers (mix of colors), diced These veggies add crunch and flavor. Choose firm tomatoes and crisp cucumbers for the best results. To dress the salad, I mix these ingredients: - 1/2 cup mayonnaise - 1 tablespoon apple cider vinegar - 1 tablespoon honey - 1 teaspoon garlic powder - Salt and pepper to taste This dressing ties everything together. The mayonnaise adds creaminess, while vinegar brings a nice tang. Honey adds a hint of sweetness. You can adjust the salt and pepper to your liking. For those who want a colorful and tasty side dish, follow the full recipe. It is simple and delightful! First, you need fresh corn for this dish. If you have corn on the cob, boil it for about 5-7 minutes. This will make the corn tender and sweet. Once it's cooked, drain it and let it cool. After cooling, carefully cut the kernels off the cob. If you use canned corn, make sure to drain and rinse it well. This keeps the salad light and fresh. In a large mixing bowl, gather your corn kernels, cherry tomatoes, diced cucumbers, finely chopped red onion, and colorful bell peppers. These ingredients add crunch and flavor. Gently mix them together to ensure an even distribution. This step is crucial. You want every bite to be full of all the delicious flavors. Now, let’s make the dressing. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, garlic powder, salt, and pepper. Mix until the dressing is smooth and creamy. This dressing brings everything together in a tasty way. Once it's ready, pour it over your corn mixture. Stir gently to coat all the veggies and corn with that creamy dressing. Don't forget to add the shredded cheddar cheese. It adds a nice richness to the salad. Now, taste your salad. Adjust the seasoning if needed. If you like it spicy, try adding a pinch of cayenne pepper or some chopped jalapeños. These little tweaks can make a big difference. After mixing, let the salad chill in the fridge for at least 30 minutes. This helps all the flavors blend together nicely. Before you serve, consider garnishing with fresh cilantro for a pop of color and flavor. Enjoy your fresh and vibrant Crack Corn Salad! For the full recipe, refer to the sections above. To make your Crack Corn Salad shine, try adding spices. A pinch of cayenne gives heat. You can also add lime juice for zest. Fresh herbs bring brightness, too. Consider basil or parsley. If you want more crunch, add sliced radishes. They add a nice bite and color. Serve this salad cold for the best taste. It pairs well with grilled meats, burgers, or tacos. You can also use it as a filling for wraps. For a fun twist, try it on tortilla chips as a dip. This salad is perfect for picnics and barbecues, too. Presentation matters when serving food. Use a clear bowl to show off the bright colors. Garnish with cilantro for a fresh touch. You can also add lime wedges on the side. This adds a pop of color and invites guests to squeeze some juice on top. For the full recipe, check out Crack Corn Salad . {{image_2}} You can make Crack Corn Salad heartier by adding protein. Grilled chicken or shrimp works well. Simply chop them into bite-sized pieces and mix them with the salad. You can also use canned beans, like black beans or chickpeas, for a quick boost. They add great texture and flavor. For a veggie twist, try adding roasted or grilled vegetables. Zucchini, bell peppers, or asparagus add a nice touch. You can also use crumbled feta cheese for a salty flavor that pairs well. This keeps it fresh and light while still being filling. If you like heat, spice up your salad. Add diced jalapeños or a pinch of cayenne pepper to the mix. You can also use a spicy mayonnaise or add hot sauce to the dressing. This gives a nice kick, making the salad exciting and flavorful. Feel free to get creative! Check out the Full Recipe for more ideas on making this salad your own. After you make Crack Corn Salad, store it in the fridge. Use an airtight container to keep it fresh. The salad tastes best when chilled for about 30 minutes before you serve it. If you have leftovers, place them in the fridge right away. This salad can stay fresh for up to three days. Just remember to stir it before serving again to mix the flavors. I do not recommend freezing Crack Corn Salad. The fresh veggies and creamy dressing do not hold up well in the freezer. Freezing can make the veggies mushy and the dressing watery. If you want to prepare it in advance, stick to refrigeration instead. This way, you keep all the flavors and textures intact. Crack Corn Salad is best enjoyed fresh, but it can last in the fridge for about three days. After that, the flavors may fade. If you notice any changes in smell or texture, it’s best to toss it out. Always check for signs of spoilage before serving leftovers. Keeping an eye on freshness helps you enjoy this salad at its best! You can use Greek yogurt as a tasty swap. It adds creaminess without too many calories. You can also try sour cream for a tangy flavor. If you want a lighter option, use mashed avocado. Each choice changes the taste a bit, but they all work well. To make a vegan version, replace mayonnaise with vegan mayo. You can also use cashew cream for a rich texture. Blend soaked cashews with lemon juice and water until smooth. This gives a creamy base that tastes great. Check the cheese too; use a plant-based cheese for that cheesy flavor. Yes, frozen corn works perfectly in this salad. It is quick and easy to use. Just thaw the corn and drain any water before adding it. Frozen corn often has a sweet taste, making it a nice choice. However, fresh corn gives a crunch that some may prefer. This blog post covered all you need for a delicious crack corn salad. We explored fresh corn, vegetables, and dressing components. I shared step-by-step instructions on preparing the corn and combining ingredients. You learned tips to enhance flavor and creative serving ideas. We also discussed variations, storage tips, and common questions. In summary, making this salad fun and flexible is simple. Enjoy creating your own version!

Crack Corn Salad

Elevate your summer gatherings with this delightful Crack Corn Salad! Bursting with fresh corn, juicy cherry tomatoes, crisp cucumbers, and zesty cheddar cheese, this easy recipe is a crowd-pleaser. Learn how to create this vibrant dish with a creamy dressing that adds the perfect touch of flavor. Ready in just 45 minutes, it’s the ideal addition to any meal. Click through to explore the full recipe and impress your guests today!
Print Recipe Pin Recipe

Ingredients
  

4 cups fresh corn kernels (about 4 ears of corn)

1 1/2 cups cherry tomatoes, halved

1 cup diced cucumbers

1/2 cup red onion, finely chopped

1/2 cup bell peppers (mix of colors), diced

1 cup shredded sharp cheddar cheese

1/2 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon honey

1 teaspoon garlic powder

Salt and pepper to taste

1/4 cup fresh cilantro, chopped (optional for garnish)

Instructions
 

Begin by cooking the corn. If using fresh corn, boil the ears for about 5-7 minutes until tender. Drain and allow to cool before cutting the kernels off the cob. If using canned corn, drain and rinse the corn thoroughly.

    In a large mixing bowl, combine the corn kernels, cherry tomatoes, cucumbers, red onion, and bell peppers. Gently mix to combine the vegetables evenly.

      In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, garlic powder, salt, and pepper until smooth and creamy.

        Pour the dressing over the corn mixture and stir gently to coat all the ingredients evenly. Add in the shredded cheddar cheese and mix well.

          Taste and adjust seasoning if necessary. For an extra kick, feel free to add a pinch of cayenne pepper or some freshly chopped jalapeños.

            Refrigerate for at least 30 minutes to allow flavors to meld together before serving.

              Just before serving, garnish with fresh cilantro if desired. Display this colorful salad in a large bowl or individual serving dishes, and enjoy!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6