1-First Step: Cook the bacon Place 10 strips bacon in a large skillet and cook over low heat until crispy. Low heat helps the bacon render slowly, which gives you crisp pieces without burning them. Once cooked, transfer the bacon to a paper towel-lined plate so the extra grease drains off. If you want a lighter version, you can reduce the bacon slightly, but the smoky flavor is part of what makes Crack Corn Salad so good. For extra bacon flavor, keep a little bit of the drippings in the pan before moving on.

2-Second Step: Char the corn Leave 1 to 2 tablespoons bacon grease in the skillet, then raise the heat to medium. Add the kernels from 6 ears of corn, which is about 3.5 cups, and cook for 4 to 5 minutes, stirring now and then. You want the corn to get a little color and take on a lightly toasted taste. Fresh corn works best here, but if you are short on time, thawed frozen corn can work in a pinch. Just pat it dry first so it does not steam in the pan. Let the corn cool before mixing so the cheese stays firm and the dressing does not thin out.

3-Third Step: Chop and mix the salad base While the corn cools, chop the bacon into bite-size pieces. In a large bowl, combine the cooled corn, chopped bacon, 1 seeded and finely diced jalapeno, 1/4 cup chopped green onions, and 1 cup shredded sharp cheddar cheese. Add 1 grated or finely minced clove of garlic for a sharp little kick. This is also the best time to think about heat level. If you want a milder Crack Corn Salad, use less jalapeno or leave it out completely. If you love spice, keep the jalapeno seeds in or add a pinch of red chili flakes later.

4-Fourth Step: Add the dressing Pour in 1 cup jalapeno ranch dressing, or use regular ranch if you want a softer flavor. Toss everything gently until the corn mixture is evenly coated. You want every bite to have a little cheese, a little bacon, and plenty of creamy dressing. Season with salt and pepper to taste. Taste before adding too much salt, since bacon, cheddar, and ranch already bring plenty of seasoning. A light hand works best here, especially if you plan to chill the salad before serving.

5-Fifth Step: Chill before serving Cover the bowl and refrigerate the salad for at least 2 hours. This resting time helps the flavors blend together and gives the dressing time to settle into the corn. The salad tastes even better once it has had time to cool and the smoky, tangy, cheesy flavors come together.

6-Sixth Step: Make the optional creamy jalapeno lime ranch dressing If you want to make the homemade dressing version, start by adding 3/4 cup cilantro, 1/2 cup pickled jalapenos, and 2 tablespoons juice from pickled jalapenos to a food processor. Puree until mostly smooth. In a separate bowl, mix 3/4 cup mayonnaise, 3/4 cup sour cream, 1 tablespoon dry ranch seasoning, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Gradually stir in the cilantro-jalapeno puree, 1 tablespoon lime juice, and 1/4 cup buttermilk until you reach the consistency you like. If you want it thinner, add a little more buttermilk. If you want it thicker, stop a bit early. Refrigerate until ready to use.

7-Final Step: Serve cold and enjoy Spoon the chilled Crack Corn Salad into a serving bowl and serve it cold. It is great next to grilled meats, burgers, barbecue plates, tacos, or sandwiches. Since this salad is rich and creamy, it also works well alongside fresh vegetables or lighter mains.