A rich, creamy corn salad with crisp bacon, cheddar cheese, and a tangy dressing, perfect for summer gatherings, potlucks, or family dinners.
Ingredients
Scale
4 cups corn kernels
8 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1/2 cup sour cream
3 green onions, sliced
1/4 cup diced red onion
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
Instructions
- Cook bacon until crisp; drain and crumble.
- Prepare corn: boil fresh or drain and dry canned/frozen corn.
- Whisk mayonnaise, sour cream, garlic powder, salt, and black pepper until smooth.
- Fold in corn, cheese, bacon, green onions, and red onion.
- Toss gently to coat.
- Refrigerate at least 1 hour.
- Stir before serving and garnish with parsley.