Crack Corn Salad Pressure Cooker Recipe You Gonna Love
With crispy bacon, juicy kernels of corn, cheddar cheese, and jalapeños tossed in creamy jalapeño ranch, this crack corn salad is crunchy, sweet, smoky, and savory, ready in just 25 minutes.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 6 ears corn removed from cob, about 3.5 cups corn
- 10 strips bacon
- ¼ cup green onions
- 1 cup sharp cheddar cheese shredded
- 1 jalapeno seeded and finely diced
- 1 clove garlic grated or finely minced
- 1 cup jalapeno ranch store bought or regular ranch works too
- ¾ cup mayo
- ¾ cup sour cream
- 1 tablespoon dry ranch seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ cup pickled jalapenos or ¾ cup if you like it spicy
- 2 tablespoons juice from pickled jalapenos
- ¾ cup cilantro large stems removed
- 1 tablespoon lime juice
- ¼ cup buttermilk milk can substitute
Instructions
Instructions
- Cook up the bacon in a large skillet over low heat until crispy. Place the cooked bacon on a paper towel lined plate to absorb excess grease.
- Wipe out most the bacon grease, leaving 1-2 tablespoon behind in the skillet. Increase the heat to medium heat and add in the corn. Cook the corn for 4-5 minutes to soften, tossing occasionally. Allow to cool for a few minutes.
- Into a large bowl add in the corn, then add in bacon, diced jalapeños, green onions, cheddar and pour in the jalapeno ranch.
- Toss several times to coat until all ingredients are evenly combined. Taste and adjust with salt and pepper if needed. Cover tightly and refrigerate for at least two hours before serving.
- For the dressing, in a mixing bowl, add the mayo, ranch seasoning, garlic powder, and salt. Mix well to combine. Pour cilantro mix directly into the sour cream mixture. Stir to combine. Add lime juice, then add in buttermilk a little at a time until you reach desired consistency. Store in a mason jar or a bowl tightly sealed. Refrigerate up to five days.
Notes
For smart shortcuts, use canned corn if fresh isn't handy. Opt for pre-cooked bacon pieces or store-bought jalapeno ranch to save time. Double the batch for leftovers or quick meals.