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Easy Smoky Bacon Ranch Grilled Corn Salad Recipe

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A smoky, creamy, and crunchy grilled corn salad with crispy bacon and homemade ranch dressing. Perfect for summer cookouts and potlucks.

Ingredients

Scale
  • 6 ears fresh corn, husks on
  • 8 slices thick-cut bacon (applewood-smoked preferred)
  • 1/2 cup red onion, finely diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh chives, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1/2 cup sour cream (full-fat)
  • 1/4 cup mayonnaise
  • 1 tablespoon buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 tablespoon fresh lemon juice

Instructions

  1. Soak the corn (15 minutes before grilling): Pull back the husks without removing them completely and remove the silk. Pull the husks back up and place the ears in a large bowl or pot of cold water. Let them soak for at least 15 minutes.
  2. Preheat your grill to medium-high heat (about 400°F).
  3. Cook the bacon: While the grill heats up, cook your bacon in a skillet over medium heat until crispy, about 6-8 minutes. Flip halfway through for even cooking. Transfer the bacon to a paper towel-lined plate to drain. Once cool enough to handle, crumble or chop it into small pieces.
  4. Grill the corn (12-15 minutes): Remove the corn from the water and shake off the excess. Place the ears directly on the grill grates with the husks still on. Cover and grill for 12-15 minutes, turning every 3-4 minutes with tongs.
  5. Let the corn cool slightly (5 minutes): Transfer the grilled corn to a cutting board and let it rest until cool enough to handle.
  6. Cut the kernels off the cob: Stand each ear of corn upright on the cutting board and carefully slice downward with a sharp knife to remove the kernels.
  7. Make the ranch dressing: In a small bowl or jar, whisk together the sour cream, mayonnaise, buttermilk, garlic powder, onion powder, dried dill, dried parsley, smoked paprika, lemon juice, and a pinch of salt and pepper. Taste and adjust seasoning.
  8. Assemble the salad: In a large mixing bowl, combine the grilled corn kernels, crumbled bacon, diced red onion, halved cherry tomatoes, chopped cilantro, and minced jalapeño (if using). Pour the ranch dressing over the top and toss gently until everything is well coated.
  9. Chill and rest (15-30 minutes, optional but recommended): Cover the bowl and pop it in the fridge for at least 15 minutes before serving.
  10. Garnish and serve: Transfer to a serving bowl and top with extra fresh cilantro and chives. A sprinkle of smoked paprika on top makes it look gorgeous. Serve chilled or at room temperature.

Notes

For best results, soak the corn to prevent husks from burning. Use thick-cut bacon for better texture. Let the salad rest for at least 15 minutes to meld flavors. If making ahead, add bacon just before serving to maintain crunch.

Nutrition

Keywords: grilled corn salad, bacon ranch corn salad, smoky corn salad, summer side dish, barbecue side dish

Find it online: https://elaraeats.com/easy-smoky-bacon-ranch-grilled-corn-salad-recipe/