One of the best parts of summer is that the fresh corn on the cob is amazing. It’s available fresh at Farmer’s markets and roadside stands, as well as some grocery stores. While it is delicious cooked and slathered with butter and sprinkled with salt and pepper, it’s also great in side dishes and the following Summer Corn Salad. It is quick to put together and can be made the night before. It combines the popular flavors of fresh corn, ranch dressing (with cracked pepper and dill), crunchy jalapeño pepper, and sharp cheddar cheese. Yum!

This is a unique salad and is a good choice to take to a potluck gathering or barbecue; it will be devoured quickly.

12 Servings

6 ears fresh corn on the cob, husked

1 large jalapeno pepper, diced
3 to 4 green onions, chopped
12 ounces bacon, chopped and cooked crisp
1 cup shredded sharp cheddar cheese

Dressing:
1 envelope ranch dressing mix, (1.125 ounce)
1 cup milk
1 cup mayonnaise
1 teaspoon dried dill weed, or 1 tablespoon fresh dill, chopped
1/2 teaspoon freshly ground black pepper

1. Cook the corn in boiling, salted water until tender, or in the Instant Pot for 2 minutes on a rack at high pressure. Cut the corn off the cobs. You should have about 4-5 cups corn.
2. Mix the corn with the diced jalapenos, chopped green onions, crisp bacon, and cheese; toss with enough dressing to moisten. Cover and refrigerate until ready to serve.
3. Dressing: Whisk together the dressing ingredients. You may not need all of the dressing and can use it on tossed salad.

Amount Per Serving
Calories 322 Calories from Fat 215
Percent Total Calories From: Fat 67% Protein 10% Carb. 23%

Nutrient Amount per Serving
Total Fat 24 g
Saturated Fat 7 g
Cholesterol 28 mg
Sodium 517 mg
Total Carbohydrate 18 g
Dietary Fiber 1 g
Sugars 0 g
Protein 8 g

Vitamin A 20% Vitamin C 37% Calcium 0% Iron 4%