Baconranchcornsalad Recipes

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BACON RANCH CORN SALAD



Bacon Ranch Corn Salad image

This is a recipe I tried when I needed a side dish for a cookout. It was a big hit and everyone wanted the recipe.

Provided by islandgirl77551

Categories     Corn

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

1 (16 ounce) package frozen corn (thawed & drained)
1 cucumber (chopped)
1 large tomatoes (diced)
1 small red onion (chopped)
1 green pepper (chopped)
1 (8 ounce) package bacon bits
1 cup sharp cheddar cheese (grated)
1 cup ranch dressing

Steps:

  • Add all ingredients together in mixing bowl and stir gently until well blended.
  • Chill for a few hours or overnight.
  • Serve cold.

CORN AND BACON SALAD



Corn and Bacon Salad image

This is a great recipe that I've modified over the years. The flavors are terrific and the ingredients and ratios are very flexible. Adapt to make it your own specialty. Great for picnics and pot lucks. This recipe is very flexible. It is a great, clean-out-the-refrigerator kind of dish. It also stores well and actually tastes better the next day. Serve warm or chilled.

Provided by jerrijohnson

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 9

5 ears corn, shucked
2 teaspoons olive oil
3 slices bacon, chopped
½ pound Yukon Gold potatoes, cut into 1/2-inch cubes
1 red bell pepper, cut into cubes
salt to taste
1 small red onion, thinly sliced
1 tablespoon cider vinegar
½ teaspoon red pepper flakes, or more to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the corn and cook until slightly soft but still crisp, about 5 minutes. Cut corn kernels from the cobs; discard cobs.
  • Heat olive oil in a large skillet over medium heat. Cook and stir bacon in hot oil until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet.
  • Cook potatoes, stirring occasionally, in the same skillet over medium heat until potatoes are golden brown, about 5 minutes. Add red bell pepper and salt; cook and stir until peppers are tender, about 5 minutes more.
  • Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.
  • Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 35.4 g, Cholesterol 7.4 mg, Fat 6.8 g, Fiber 4.9 g, Protein 7.8 g, SaturatedFat 1.5 g, Sodium 178.4 mg, Sugar 5.6 g

RANCH CORN SALAD



Ranch Corn Salad image

Make and share this Ranch Corn Salad recipe from Food.com.

Provided by LorenLou

Categories     Corn

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (16 ounce) package frozen whole kernel corn, partially thawed
6 -8 slices bacon, cooked crisp and crumbled
2 cloves garlic
1 -2 fresh jalapeno, chopped (you decide how much heat!)
1/4 cup chopped black olives
2 -3 chopped green onions
1 cup shredded sharp cheddar cheese (or colby/jack, etc.)
1 cup bottled ranch dressing (more or less, according to your taste)

Steps:

  • Combine all the veggies.
  • Add the dressing, just enough to coat the vegetables well.
  • Gently stir in the cheese and bacon.
  • Refrigerate until serving.

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