Ingredients
Method
Drain and make the ranch
- Drain the whole kernel corn very thoroughly, pressing out as much liquid as possible, until it feels noticeably drier. Visual cue: the corn should look less glossy and more separated in the colander.
- Whisk together mayonnaise, ranch seasoning mix, garlic powder, and cracked black pepper until smooth. Visual cue: the dressing should look creamy and evenly speckled with seasoning.
Combine and coat
- Combine the drained corn, crumbled bacon (reserve some for topping), shredded sharp cheddar, and sliced green onions in a large bowl. Visual cue: you should see corn kernels, cheddar shreds, and green onion throughout.
- Pour the ranch dressing over the corn mixture and toss until everything is evenly coated. Visual cue: every kernel should be glossy and creamy, not dry at the edges.
- Taste and adjust ranch seasoning or pepper as desired. Visual cue: the flavor should pop enough to stand up to the cheddar and bacon.
Chill and serve
- Cover and refrigerate for at least 30 minutes to firm up the texture. Visual cue: after chilling, the salad looks thicker and the coating clings to the corn.
- Before serving, top with the reserved bacon and extra green onions. Visual cue: bright green onion pieces and bacon bits sit on top for a fresh, crunchy finish.
Notes
Pro tip: drain the corn as aggressively as you can—excess liquid is the main reason corn salad turns watery. Store covered in the refrigerator up to 3 days; it can be frozen for no longer than 1 month, but expect a softer texture after thawing. For a lighter option, use half mayonnaise and half Greek yogurt while keeping the ranch seasoning.