Summer is fianlly feeling like it is here! This means that the desire to stay inside hovering over a hot stove has dramatically decreased and the desire to spend more time outside with the family, enjoying the sunshine has increased. On these upcoming hot summer days, the ideal meal is quick, low maintenance and most importantly- cold!
The best side dishes to pair with summer barbecues are ones that can be put together in just a few minutes and take as little work as possible. While pasta and potato salads are truly classic, there is something about a colourful and crisp salad that just sums up what summer is about. This vibrant ranch corn salad will make a fun addition to any backyard barbecue.
For this recipe you will need corn, cherry tomatoes, a red bell pepper, half of a red onion, a few slices of bacon, a few fistfuls of dill and chives from your herb garden and your favourite ranch dressing. I like a nice buttermilk ranch.
Start by shucking your corn if it’s still in the husks. Place your corn into a large pot of water and bring to a boil. Allow the corn to boil for 10 minutes and remove it from the heat. Transfer your corn into a bowl and place it into the refrigerator. Let it chill fully before taking it out.
While your corn is cooling off, you can take the opportunity to prepare your other ingredients. Thinly slice your onion, dice your pepper, half your cherry tomatoes, cook your bacon and chop it into bacon bits and chop up your fresh herbs. Add all of those ingredients into a bowl.
Once your corn has fully cooled, slice the kernels off of the cob and add it into the bowl with the rest of your ingredients. Add in your ranch dressing, you can add more or less depending on your preference. Give your salad a mix and add some salt and pepper to taste.
That is all you need to make a beautiful summer salad! This recipe can also be easily transformed into a pasta salad by adding cooked pasta into the mix.
Buttermilk Ranch Sweet Corn Salad
Ingredients
- 6 ears of corn
- 10 cherry tomatoes halved
- 1 red bell pepper diced
- 5 strips of bacon
- ⅕ red onion thinly sliced
- 1 tbsp fresh chives chopped
- 2 tbsp fresh dill chopped
- ¼ cup buttermilk ranch dressing
- salt and pepper to taste
Instructions
- Begin by shucking your corn, if not already done, and boil for 10 minutes. Remove from pot, place into a bowl and allow the corn to chill fully before adding it into the salad.
- Cook your bacon and slice into bacon bit sized pieces and add into a large mixing bowl.
- Dice red bell peppers and add into the bowl with the bacon.
- Thinly slice the red onion and place into the bowl with the bacon and peppers.
- Half the cherry tomatoes and add into the bowl with other ingredients.
- Finely chop your fresh herbs and combine into the bowl.
- When your corn has fully chilled, remove from bowl and slice the corn kernels off the cob. Add the kernels into the bowl with the rest of your ingredients.
- Pour the buttermilk ranch dressing into the bowl and fully mix your salad so dressing is fully distributed. Add more if needed.
- Serve cold and enjoy!
Donna Walczak
05/07/2021 at 11:04 pmI made this over the holiday weekend and took it to a party. I kept everything really cold and then added the dressing at the last minute just before serving. Everyone loved it!