Creamy Broccoli, Cauliflower, Corn, Bacon Salad Recipe

I just made Creamy Broccoli Cauliflower Corn Salad with bacon, shredded sharp cheddar, sliced carrots and that silky homemade dressing and I’m already plotting excuses to serve it at every cookout.

I am obsessed with this Creamy Broccoli Cauliflower Corn Salad because it hits every crunchy, tangy, cheesy note I crave. I love the way broccoli florets stay snappy next to sweet corn and sharp cheddar, and the chopped bacon turns it into a Bacon Salad, loud and salty, best.

And yeah I judge salads by their dressing, the ranch version or the super creamy homemade one both wreck me (in a good way). It’s salad but not pretending to be virtuous.

I bring it to parties, hoping someone asks for the recipe. No boring salad here.

Ever, trust me. Always.

Ingredients

• Broccoli: crunchy, bright green bite that keeps the salad feeling alive and fresh.
• Cauliflower: mild, slightly nutty chunkiness that balances the broccoli’s punch.
• Corn: sweet pops that make each forkful playful and a little summery.
• Bacon: salty, crisp protein — basically the reason people swoon over this salad.
• Carrots: colorful crunch and subtle sweetness, adds depth and texture.
• Red onion: sharp snap that cuts through richness, don’t skip it if you like bite.
• Cheddar: melty, tangy richness that makes everything feel indulgent and cozy.
• Parsley: fresh herb lift, sprinkles brightness without stealing the show.
• Salt and pepper: simple seasoning that brings everything into focus.
• Ranch option: creamy, herby comfort that’s familiar and endlessly crowd-pleasing.
• Creamy dressing option: sweet-tangy, spoonable goodness that’s rich but not heavy.

Ingredient Quantities

• 4 cups broccoli florets, roughly chopped (about 1 large head)
• 3 cups cauliflower florets, roughly chopped (about 1 medium head)
• 1 1/2 cups cooked corn kernels, thawed if frozen or drained if canned
• 8 slices bacon, cooked until crisp and chopped
• 1 cup sliced carrots (about 2 medium carrots), thinly sliced
• 1/2 cup diced red onion (about 1/2 medium onion)
• 1 cup sharp cheddar cheese, shredded
• 1/4 cup chopped fresh parsley, optional but nice
• Salt and black pepper to taste
• Ranch dressing option:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk (or milk, to thin)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon white wine vinegar or lemon juice
  • 1/4 teaspoon salt and 1/4 teaspoon black pepper, adjust to taste

• Super delicious homemade creamy dressing option:
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons apple cider vinegar or lemon juice
  • 2 tablespoons granulated sugar (or honey, if you like)
  • 2 to 3 tablespoons milk to reach desired creaminess
  • 1/2 teaspoon salt and 1/4 teaspoon black pepper
  • 1/2 teaspoon Dijon mustard, optional but tasty

How to Make this

1. Cook the bacon until it’s crisp, drain on paper towels, then chop into bite sized pieces; save a tablespoon of the bacon fat for flavor if you want it a bit smoky.

2. While bacon cooks, chop broccoli and cauliflower into roughly bite sized florets, thinly slice the carrots, dice the red onion, and shred the cheddar. Toss parsley into a little pile if using.

3. If using frozen corn, thaw and drain well; if canned, drain and pat dry with paper towel. Put the corn in a large mixing bowl.

4. Add the broccoli, cauliflower, sliced carrots, red onion, shredded cheddar, chopped bacon and parsley to the bowl with corn. Sprinkle a little salt and black pepper, but go light because bacon and cheese are salty.

5. Choose a dressing: Ranch or Super Delicious Creamy. For Ranch, whisk together mayo, sour cream, buttermilk, dried parsley, dried dill, garlic powder, onion powder, white wine vinegar, salt and pepper until smooth.

6. For the Super Delicious Creamy dressing, whisk mayo, sour cream, apple cider vinegar, sugar or honey, Dijon if using, milk to loosen, then season with salt and pepper until it tastes bright and balanced.

7. Pour about three quarters of your chosen dressing over the salad and toss gently to coat everything; save the rest to adjust creaminess after it chills. Taste and add more dressing, salt or pepper as needed.

8. Cover and refrigerate at least 1 hour so flavors meld; if you like it extra crunchy, toss again right before serving and add the reserved dressing only if needed.

9. Right before serving give it one last taste and adjust with a squeeze of lemon or extra vinegar for brightness, or a pinch of sugar if it feels too sharp.

10. Serve cold or slightly chilled, garnish with any extra chopped bacon, cheddar or parsley. This keeps well 3 to 4 days in the fridge so it makes a great make ahead side.

Equipment Needed

1. Large skillet or frying pan for cooking bacon
2. Cutting board and a sharp chef knife for chopping veggies and bacon
3. Large mixing bowl (or two if you want one for dressing)
4. Small bowl and whisk for mixing the dressing
5. Measuring cups and spoons
6. Box grater or cheese grater for shredding cheddar
7. Tongs or spatula to flip and remove bacon
8. Colander or fine mesh sieve to drain corn and rinse veggies
9. Paper towels for draining bacon and patting corn dry
10. Plastic wrap or airtight container for chilling and storing leftovers

FAQ

Creamy Broccoli, Cauliflower, Corn, Bacon Salad Recipe Substitutions and Variations

• Broccoli: swap with chopped green beans or trimmed Brussels sprouts if you want a firmer bite. Frozen broccoli works too if fresh isn’t available, just thaw and drain.
• Cauliflower: use chopped cabbage or sugar snap peas for crunch and a slightly sweeter note. Roasted cauliflower can be used instead of raw for deeper flavor.
• Bacon: substitute with turkey bacon, diced ham, or crispy smoked tempeh for a vegetarian-ish option. If you want smoky flavor without pork, try a few drops of liquid smoke in the dressing.
• Sharp cheddar: trade for crumbled feta, Monterey Jack, or shredded Colby for a milder, creamier melt. Vegan cheddar shreds also work if you’re keeping it dairy free.

Pro Tips

1. Cook the bacon a little past just crisp if you want bigger flavor pockets in the salad; drain it well and save about a tablespoon of the bacon fat to toss with the raw broccoli and cauliflower. It gives a subtle smoky depth that mayo alone wont match.

2. Cut the broccoli and cauliflower into uneven, bite sized pieces instead of perfect florets. The smaller bits soak up dressing better and the bigger ones give crunch, so you get a nicer texture mix. Also dry everything really well after rinsing so the dressing sticks.

3. Chill the salad at least an hour, but make it the day before when you can. The flavors mellow and blend overnight, and the bacon stays decently crunchy if you fold most of it in right before serving. If it gets a bit dry, add a splash of milk or a little reserved dressing and toss.

4. Taste for balance at two points: right after you toss in most of the dressing, and again right before serving. Add acid like lemon juice or apple cider vinegar if it tastes flat, or a pinch of sugar or honey if it feels too sharp. Go light with extra salt because of the bacon and cheddar, you can always add more later.