Ranch Corn Salad

White bowl with corn salad inside of it with bell peppers and a silver spoon.

Ranch Corn Salad with frozen corn, bell peppers, cilantro, and green onion covered in an easy semi-homemade ranch dressing. This super simple and delicious corn side dish recipe is the perfect thing to bring to summertime gatherings. Ready to eat in just 15 minutes.

Course Salad, Side Dish

Cuisine American

Keyword corn salad, corn salad with ranch dressing and frozen corn, ranch corn salad

Prep Time 15

Cook Time 0

Total Time 15

Servings

Calories 150kcal

Author Jessica - Together as Family

Ingredients

1 bag (12 oz) frozen corn
1/3 cup diced red bell pepper
1/3 cup diced green bell pepper
1/3 cup diced orange bell pepper
1/2 cup ranch dressing (or more to taste)
1 teaspoon garlic salt
½ teaspoon Italian seasoning
¼ teaspoon onion powder
¼ teaspoon black pepper
1/4 cup chopped cilantro
1/4 cup sliced green onions (green part only)

Instructions

Prior to starting, put the frozen corn out on the counter (at room temperature) and let it thaw for 15-30 minutes.
In a large mixing bowl, or a serving bowl if using, mix together the semi-thawed corn and chopped bell peppers.
In a small bowl, whisk together the ranch dressing, garlic salt, Italian seasoning, black pepper, and onion powder. Pour it over the bell pepper + corn mixture, and stir to combine well.
Add the chopped cilantro and sliced green onions. Mix together.
The corn salad can be served immediately OR if you prefer a colder salad (and it allows time for the flavors to develop), cover the bowl with a lid or plastic wrap and refrigerate for up to 4 hours before serving.
Serve as a side dish or serve with Fritos corn chips or tortilla chips as a dip. Either way is delicious!

Notes

Corn : Feel free to use fresh corn if wanted or even canned corn in this recipe. You will need about 2 1/2 cups if using fresh corn, and 2 cans (15 oz) if using canned corn. Make sure that you drain the canned corn well.

I like to use a bag of frozen gold n' white corn when I make this recipe. You can use all yellow corn, white corn, or a mixture.

Ranch Dressing : Use a ranch dressing that you like! I recommend either making it homemade, using the Litehouse brand, or use the Olive Garden Garlic Parmesan Ranch dressing that you can buy at the store.

Seasonings : Feel free to omit, use less, use more of any of the seasonings.

Make It Spicy! : If you want a spicy corn salad then use red cayenne pepper in place of the black pepper. Add some chili powder in with the other seasonings. You can also add chopped jalapeños in with the bell pepper mixture.

Leftovers : Leftovers will keep well, in an air-tight container, in the fridge for up to 3-4 days. Liquid will pool up in the bottom of the bowl so be sure and give it a good stir before serving.

Tips : If you want more corn then try using a 16 ounce bag of frozen corn. If you don't want to buy the 3 different peppers, use two different colors instead. Use the whole pepper rather than just 1/3 cup of each (if using the two different peppers).

Nutrition