This Crack Corn Salad Recipe brings together fresh corn kernels with crispy vegetables in a tangy dressing.
The name comes from how addictive this dish becomes once you start eating it. Sweet corn pairs perfectly with bell peppers and red onion.
The creamy mayo-based dressing ties everything together beautifully. This salad works great for summer barbecues and potluck dinners.
It’s colorful, nutritious, and incredibly satisfying for any occasion.
Perfect for warm weather gatherings, this Crack Corn Salad Recipe delivers maximum flavor with minimal effort.
The combination of textures creates an exciting eating experience. Crunchy vegetables complement the tender corn kernels perfectly.
Fresh herbs add brightness to every single bite. You’ll find yourself reaching for seconds every time. This recipe has become a family favorite across generations.
When I First Introduced To
My grandmother shared this Crack Corn Salad Recipe during a family reunion. She called it her “secret weapon” for summer entertaining.
The original version used canned corn and basic ingredients. Over time, I’ve refined it with fresh corn and better seasonings.
Now it’s requested at every gathering we attend. The improved version maintains the original’s addictive quality perfectly.
Equipment List
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Can opener (if using canned corn)
- Large pot (for fresh corn)
- Colander for draining
- Measuring cups and spoons
- Wooden spoon for mixing
Ingredients List
- 4 cups fresh corn kernels (or 3 cans, drained)
- 1 red bell pepper, diced small
- 1 green bell pepper, diced small
- 1/2 red onion, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Step-by-Step Preparation
- Boil fresh corn for 5 minutes until tender.
- Cool corn completely in cold water bath.
- Cut kernels off cobs with sharp knife.
- Dice red and green bell peppers finely.
- Chop red onion into very small pieces.
- Mix mayo, vinegar, and sugar in bowl.
- Add salt and pepper to dressing mixture.
- Combine corn and all diced vegetables together.
- Pour dressing over vegetable mixture evenly.
- Toss everything together until well coated.
- Garnish with fresh chopped parsley on top.
- Refrigerate for 30 minutes before serving.
Recipe Tips
- Use fresh corn when possible it provides better texture and sweeter flavor than canned varieties.
- Chill before serving cold Crack Corn Salad Recipe tastes much better than room temperature.
- Dice vegetables uniformly consistent sizes ensure even distribution of flavors throughout.
- Adjust sweetness gradually start with less sugar and add more to taste.
- Make ahead friendly this salad improves in flavor when made several hours early.
What Can You Serve With Crack Corn Salad Recipe
- Grilled Chicken Breast – The fresh, cool salad balances perfectly with hot, smoky grilled chicken. The corn’s sweetness complements the savory meat beautifully.
- BBQ Ribs – This Crack Corn Salad Recipe cuts through rich, fatty barbecue flavors. The acidic dressing provides a refreshing contrast to heavy meats.
- Fish Tacos – The crunchy vegetables add texture to soft fish tacos. Fresh corn flavors enhance seafood dishes wonderfully.
Conclusion
This Crack Corn Salad Recipe transforms simple ingredients into something truly special and memorable.
The combination of fresh vegetables and tangy dressing creates an irresistible side dish.
It’s perfect for feeding crowds without breaking your budget constraints. Make this recipe your go-to summer entertaining solution today.
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Crack Corn Salad Recipe
Equipment
- Large mixing bowl
- Sharp chef's knife
- Cutting board
- Can opener (if using canned corn)
- Large pot (for fresh corn)
- Colander for draining
- Measuring cups and spoons
- Wooden spoon for mixing
Ingredients
- 4 cups fresh corn kernels or 3 cans, drained
- 1 red bell pepper diced small
- 1 green bell pepper diced small
- 1/2 red onion finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Boil fresh corn for 5 minutes until tender.
- Cool corn completely in cold water bath.
- Cut kernels off cobs with sharp knife.
- Dice red and green bell peppers finely.
- Chop red onion into very small pieces.
- Mix mayo, vinegar, and sugar in bowl.
- Add salt and pepper to dressing mixture.
- Combine corn and all diced vegetables together.
- Pour dressing over vegetable mixture evenly.
- Toss everything together until well coated.
- Garnish with fresh chopped parsley on top.
- Refrigerate for 30 minutes before serving.
Notes
- Use fresh corn when possible it provides better texture and sweeter flavor than canned varieties.
- Chill before serving cold Crack Corn Salad Recipe tastes much better than room temperature.
- Dice vegetables uniformly consistent sizes ensure even distribution of flavors throughout.
- Adjust sweetness gradually start with less sugar and add more to taste.
- Make ahead friendly this salad improves in flavor when made several hours early.
