This Crack Corn Pasta Salad has quickly become one of my all‑time favorite summer sides. It’s loaded with everything I love in a cold pasta salad — tender pasta, sweet corn, crispy bacon, sharp cheddar, jalapeño, and green onion — all tossed in a creamy, lemony ranch dressing that makes it completely irresistible. I call it “crack” because I truly cannot stop eating it.
Most of the work happens up front: cooking the pasta and bacon so they can cool, then chopping a few veggies. After that, it’s just a quick mix‑together situation. This Crack Corn Pasta Salad is simple, flavorful, and perfect for barbecues, potlucks, picnics, or keeping in the fridge for easy lunches all week.
Tips for the Best Crack Corn Pasta Salad:
- Choose the right pasta shape. Ditalini is my favorite because the small tubes match the size of the corn, giving the salad great texture. Elbow macaroni or another small pasta works too.
- Use fresh or frozen corn. Raw kernels (fresh off the cob or thawed from frozen) keep the crack corn pasta salad crisp and sweet. You can also lightly cook or grill the corn for extra flavor. Canned works in a pinch, but rinse it well.
- Adjust the heat. Use 1–2 tablespoons of finely diced jalapeño depending on your spice preference. Removing the seeds keeps it mild.
- Cook bacon the easy way. I like to cut the bacon into strips before cooking using kitchen shears. It crisps evenly and saves you from chopping hot bacon later. Alternatively you can use my favorite oven method!
- Swap the onions if you want. Spring onions keep things light, but red onion adds a sharper bite. Use about ¼ cup if substituting.
- Use real buttermilk. The tang and creaminess make a big difference in the dressing. The lemon‑juice‑in‑milk baking trick doesn’t work the same here.
Ingredients:
- 12oz ditalini pasta, cooked according to package directions for al dente, then drained and cooled
- 2 cups sweet corn, (can use frozen or fresh off the cob)
- 8 slices bacon, cooked, cooled and chopped
- 1 cup sharp cheddar cheese, shredded
- 1-2 Tbsp jalapeno pepper, seeds removed, finely diced
- 2 spring onions, finely sliced
- 1/2 cup mayo
- 1/2 cup sour cream
- 3/4 cup buttermilk
- 1-1/2 Tbsp dry ranch dressing mix
- 1/4 cup fresh parsley, chopped
- 1 Tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions:
- Place the cooked and cooled pasta, sweet corn, cooled chopped bacon, shredded cheese, diced jalapeno and sliced spring onions in a large mixing bowl.
- In a separate bowl, whisk together the mayo, sour cream, buttermilk, ranch dressing mix, fresh parsley, lemon juice, salt and pepper to make your dressing.
- Pour the dressing over the ingredients in the large bowl and toss everything together lightly until it’s well mixed!
- Chill and then serve garnished with extra chopped parsley if desired.
Crack Corn Pasta Salad with Bacon
EQUIPMENT (Amazon Associate Links)
Ingredients
- 12 oz ditalini pasta cooked according to package directions then drained and cooled
- 2 cups sweet corn (can use frozen or fresh off the cob)
- 8 slices bacon, cooked, cooled and chopped
- 1 cup sharp cheddar cheese, shredded
- 1-2 Tbsp jalapeno pepper, seeds removed, finely diced
- 2 spring onions, finely sliced
- 1/2 cup mayo
- 1/2 cup sour cream
- 3/4 cup buttermilk
- 1-1/2 Tbsp dry ranch dressing mix
- 1/4 cup fresh parsley, chopped
- 1 Tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Place the cooked and cooled pasta, sweet corn, cooled chopped bacon, shredded cheese, diced jalapeno and sliced spring onions in a large mixing bowl.
- In a separate bowl, whisk together the mayo, sour cream, buttermilk, ranch dressing mix, fresh parsley, lemon juice, salt and pepper to make your dressing.
- Pour the dressing over the ingredients in the large bowl and toss everything together lightly until it’s well mixed!
- Chill and then serve garnished with extra chopped parsley if desired.
Notes
- Choose the right pasta shape. Ditalini is my favorite because the small tubes match the size of the corn, giving the salad great texture. Elbow macaroni or another small pasta works too.
- Use fresh or frozen corn. Raw kernels (fresh off the cob or thawed from frozen) keep the crack corn pasta salad crisp and sweet. You can also lightly cook or grill the corn for extra flavor. Canned works in a pinch, but rinse it well.
- Adjust the heat. Use 1–2 tablespoons of finely diced jalapeño depending on your spice preference. Removing the seeds keeps it mild.
- Cook bacon the easy way. I like to cut the bacon into strips before cooking using kitchen shears. It crisps evenly and saves you from chopping hot bacon later. Alternatively you can use my favorite oven method!
- Swap the onions if you want. Spring onions keep things light, but red onion adds a sharper bite. Use about ¼ cup if substituting.
- Use real buttermilk. The tang and creaminess make a big difference in the dressing. The lemon‑juice‑in‑milk baking trick doesn’t work the same here.
Crack Corn Pasta Salad FAQ’s:
Can I make this pasta salad ahead of time?
Yes. It’s best made 2–12 hours in advance so the flavors can meld. If it thickens in the fridge, stir in a splash of buttermilk before serving.
How long does this crack corn pasta salad last?
Store in an airtight container in the refrigerator for up to 3 days. The bacon will soften slightly over time, but the flavor stays great.
Can I use a different pasta shape?
Absolutely. Elbow macaroni, small shells, or any small pasta shape works well. Ditalini just gives the best texture match with the corn.
Is there a substitute for buttermilk?
Not for the same flavor and texture. The lemon‑milk substitute doesn’t work as well here, so real buttermilk is recommended.
Can I make this without jalapeño?
Yes. Leave it out entirely or replace it with finely diced bell pepper for color and crunch without heat.
Can I use canned corn?
You can, as long as it’s well‑rinsed and drained. Fresh or frozen will give the best flavor and texture.
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