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Keto Crack Corn Salad Recipe

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This keto crack corn salad is creamy, cheesy, and full of bacon flavor. Made with baby corn instead of regular corn, it’s low carb, easy to make, and perfect for BBQs, picnics, or quick weeknight dinners.

Ingredients

Scale
  • 2 cups baby corn, drained and chopped

  • 6 slices bacon, cooked and chopped

  • 1 cup shredded cheddar cheese (sharp is best)

  • 1/2 cup mayonnaise

  • 1/2 cup sour cream

  • 2 green onions, sliced

  • 1 small jalapeño, diced (optional)

  • 1 packet ranch seasoning mix (or 2 tbsp homemade ranch seasoning)

  • Salt and pepper, to taste

Instructions

  1. Cook bacon until crispy, chop, and set aside.

  2. Drain and chop baby corn into bite-sized pieces.

  3. In a large bowl, mix mayonnaise, sour cream, and ranch seasoning.

  4. Add baby corn, bacon, cheddar, green onions, and jalapeño. Stir well.

  5. Season with salt and pepper.

  6. Chill for 30 minutes before serving for best flavor.

Notes

  • Tastes better after sitting in the fridge for a few hours.

  • Swap baby corn with cauliflower or zucchini if you prefer.

  • Use pepper jack cheese for extra spice.

  • Can be eaten as a salad or as a dip with pork rinds.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

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