Monday, February 17, 2014

Ranch Corn Salad ****

This is one of my favorite salads.  I've doubled the recipe before for family gatherings, but for just the 4 of us, the quantities are perfect as written.  The first time I made it, I only used 1/4 of a jalapeno and picked it out of the kids' servings.  Since then, I just skip the jalapeno and use a can of green chilies.  It works perfectly for us.  I don't know what it is, but the corn and ranch blend together so well in this.  Then you add in the bacon, and I am just in heaven.  Big time favorite here.  I actually get cravings for this one fairly often in the summer.  :)

Photo courtesy of Recipezaar

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 (16 ounce) package frozen whole kernel corn, partially thawed
6-8 slices bacon, cooked crisp and crumbled
2 cloves garlic
1 fresh jalapeno, chopped
¼ 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)

Combine all the veggies.
Add the dressing, just enough to coat the vegetables well.
Gently stir in the cheese and bacon.
Refrigerate until serving.
*Amy's notes: I always replace the jalapeno with a can of green chilies.

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