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To-Die-For Corn Salad

To-Die-For Corn Salad

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
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
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.
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