Bogue On a Budget

If you’ve never tried Crack Corn Salad, get ready, this creamy, cheesy, smoky, tangy dish is irresistible. Perfect for BBQs, potlucks, or an easy weeknight side, it’s made with simple pantry staples and comes together in minutes.

Ingredients

• 4 -15oz cans whole kernel corn, drained (or 2 cans plain + 2 cans Mexican-style corn with peppers for extra flavor)

• 6–8 slices cooked bacon, crumbled

• 2 cups shredded Colby Jack cheese

• 1 cup sour cream

• 2–3 tablespoons Hidden Valley Ranch seasoning mix (adjust to taste)

Instructions

1. Cook the bacon until crispy. Drain on paper towels, then crumble into bite-sized pieces.

2. Add the sour cream and ranch seasoning to the bowl. Stir until well combined.

3. Drain the corn well and add it to a large mixing bowl.

4. Fold in the crumbled bacon & Shredded Cheese.

5. Chill for at least 30 minutes before serving so the flavors can meld.

Tips & Variations

• Add diced jalapeños for extra heat.

• Dice up Red Bell Pepper for a sweet crunch.

• Swap Colby Jack for pepper jack if you like spice.

Why It’s Called “Crack Corn”

Because once you start eating it, you literally can’t stop! It’s creamy, salty, cheesy, and packed with bold flavor,the ultimate crowd-pleaser. My neighbors always take the leftovers and eat it with Fritos the next day! This is a crowd favorite!

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