Crack Corn Pasta Salad with Bacon
A creamy Crack Corn Pasta Salad loaded with sweet corn, crispy bacon, cheddar, jalapeño, and a lemony ranch dressing. The perfect summer BBQ side!
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
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.