To-Die-For Corn Salad

TO DIE FOR CORN SALAD
DRESSING:
½ c. Miracle Whip or Mayo
½ c. McIlhenny Tabasco Spicy Mayo
½ c. sour cream
¼ c. whole milk
¼ c. buttermilk
1 t. onion powder
1 T. minced garlic
2 T. lemon juice
1 T. fresh dill
Salt/pepper to taste
SALAD:
Corn kernels from 4-6 fresh corn cobs
12 slices cooked bacon, finely chopped (I used Turkey Bacon)
3 green onions, chopped
1-2 fresh jalapenos, seeded and chopped
2 of each color of mini peppers (red, yellow, orange)
½ c. Buttermilk Ranch Dressing or your favorite Ranch Dressing
2 c. shredded Mexican blend cheese or your favorite
Juice of 1 lime
1 t. garlic powder
Salt/pepper to taste
Chives
Smoked paprika

1. Combine all ingredients for dressing in a bowl and set aside.
2. Combine all ingredients for salad.
3. Add the dressing to the salad. Stir to mix well and coated. Taste for seasoning.
4. Refrigerate at least 4 hours or overnight.
5. Garnish with chopped chives and smoked paprika.