Corn Salad Recipe

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Corn Salad

Sara Lineberry


A good friend of mine made this salad for my husband and I when we stopped in for a visit. It was so good that I just had to have the recipe. I added an extra ingredient to mine and took one out depending on my mood but either way it is a great salad!

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8 to 12


30 Min


No-Cook or Other


28 oz
frozen shoepeg corn
2 1/2 oz
package real bacon pieces
3 clove
garlic, minced
green onions (green tops only), thinly sliced
8 oz
bottle hidden valley original ranch dressing
2 c
shredded colby jack cheese
1 can(s)
chopped black olives, optional
jalapeno pepper, seeded and finely chopped, optional

Directions Step-By-Step

In a large bowl, combine frozen corn, garlic, green onions, olives and jalapeno pepper, if desired. Mix together. Next add in bacon pieces and shredded cheese. Add ranch dressing. Mix until all ingredients are mixed and coated with the dressing. Let set in refrigerator over night to allow the frozen corn to thaw and flavors to mingle. Stir right before serving.
*I did not like the black olives in this salad and added the jalapeno one day just for an added little kick. You can use both if desired. This salad can be made right before serving, just allow the corn to thaw out completely before making salad.
*Sometimes I have a hard time finding frozen shoepeg corn without having to go to different grocery stores hunting it down. I used a 28 oz bag of frozen white corn and it tasted just as good as the shoepeg corn.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy