This Creamy Corn Salad with Beef and Jalapeño is a vibrant and delicious side dish that blends sweet corn with the savory flavors of crispy beef, sharp cheddar cheese, and a zesty kick from jalapeños. Tossed in a creamy ranch dressing and finished with a squeeze of lime, it’s the perfect side for any BBQ, picnic, or casual dinner.

Why You’ll Love This Recipe

This salad is the perfect balance of creamy, crunchy, sweet, and spicy. The combination of fresh corn, crispy beef, and sharp cheddar cheese creates a satisfying texture, while the ranch dressing ties it all together with rich, creamy flavor. The lime and jalapeño add a bright, zesty twist. It’s easy to make and can be served cold, making it an ideal dish for make-ahead meals and gatherings.

Creamy Corn Salad with Beef and Jalapeño

Ingredients

4 cups sweet corn (fresh, canned, or thawed frozen)
12 slices cooked beef, finely chopped
¼ cup green onions, chopped
1 jalapeño, finely diced
½ cup ranch salad dressing (store-bought or homemade)
1 cup cheddar cheese, shredded
Juice of 1 lime
1 teaspoon garlic powder
Kosher salt, to taste
Freshly ground black pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Corn: If using fresh corn, cook the corn until tender. If using canned or frozen corn, make sure to drain and thaw it properly. You can lightly cook frozen corn to remove excess moisture, if needed.
Cook the Beef: Cook the beef slices in a skillet over medium heat until crispy. Once cooked, remove them from the pan and place on a paper towel to drain. Chop the beef into small, bite-sized pieces.
Combine the Salad Ingredients: In a large mixing bowl, add the corn, chopped beef, green onions, diced jalapeño, and shredded cheddar cheese.
Make the Dressing: In a small bowl, whisk together the ranch dressing, lime juice, garlic powder, salt, and black pepper. Taste and adjust the seasoning as needed, adding more salt or lime juice to suit your preference.
Toss the Salad: Pour the dressing over the corn mixture and toss everything together until well coated.
Serve: Serve immediately or refrigerate for 30 minutes to let the flavors meld together. Garnish with additional green onions or fresh herbs if desired.

Servings and Timing

This recipe serves 6-8 people.

Prep time: 10 minutes
Cook time: 10 minutes (for the beeff)
Total time: 20 minutes

Variations

Spicy: Add more jalapeños or a few dashes of hot sauce to give the salad more heat.
Dairy-Free: Use a dairy-free ranch dressing and a dairy-free cheese alternative for a vegan version of this salad.
Add More Veggies: Consider adding diced bell peppers or chopped tomatoes for extra color and flavor.

Storage/Reheating

Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days. The salad is best served cold.
Reheating: This salad is meant to be served chilled and does not need to be reheated.

FAQs

Can I use frozen corn?

Yes, frozen corn works perfectly for this salad. Just make sure to thaw it properly and drain any excess moisture before using it.

Can I make this salad ahead of time?

Yes, you can prepare this salad a few hours ahead of time. Refrigerate it until you’re ready to serve, which will help the flavors meld together.

Can I add other types of cheese?

Absolutely! You can use mozzarella, Monterey Jack, or even a spicy cheese like pepper jack to switch up the flavor profile.

How do I make this salad spicier?

If you want more spice, you can increase the amount of jalapeños, add some cayenne pepper, or even mix in a bit of hot sauce to the dressing.

Conclusion

This Creamy Corn Salad with Beef and Jalapeño is a flavorful and satisfying side dish that will be a hit at any gathering. With its creamy texture, smoky beef, zesty lime, and spicy kick from the jalapeño, it’s the perfect addition to any meal. It’s easy to make and even easier to enjoy!