Ingredients
Method
Drain and assemble
- Drain the whole kernel corn very thoroughly, pressing out as much liquid as possible to keep the salad from getting watery.
- In a medium bowl, whisk together the mayonnaise, ranch seasoning mix, garlic powder, and cracked black pepper until smooth.
- In a large bowl, combine the drained corn, crumbled bacon (reserve some for topping), shredded sharp cheddar, and sliced green onions.
- Pour the ranch dressing over the corn mixture and toss until everything is evenly coated.
- Taste the salad and adjust the ranch or pepper as desired.
Chill and serve
- Cover and refrigerate for at least 30 minutes so the flavors meld.
- Before serving, top with the reserved bacon and extra green onions.
Notes
Pro tip: press the corn in a colander with paper towels to remove as much liquid as possible—this keeps the salad creamy, not runny. Refrigerate in a covered container for 3–4 days; it does not freeze well due to texture changes. For a lighter option, use light mayonnaise (and keep the rest the same) to reduce calories while maintaining the ranch flavor.