4 cups sweet corn (fresh, canned, or thawed frozen)

12 slices smoked brisket meat, 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

For homemade ranch dressing (optional):

1½ cups mayonnaise

½ cup sour cream

⅓ cup whole milk

¼ cup buttermilk

¼ teaspoon onion powder

2 garlic cloves, minced

2 tablespoons lemon juice

1 teaspoon fresh dill

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

If making homemade ranch, whisk mayonnaise, sour cream, milk, buttermilk, onion powder, garlic, lemon juice, dill, salt, and pepper until smooth. Refrigerate if not using immediately.
In a large bowl, combine sweet corn, smoked brisket, green onions, jalapeño, cheddar cheese, garlic powder, lime juice, salt, and pepper.
Add ½ cup ranch dressing to the mixture and stir until evenly coated. Adjust dressing to taste.
Optional: Chill for 30 minutes before serving for enhanced flavor.
Garnish with fresh herbs like parsley or dill if desired, then serve cold.

Adjust spice level by changing the amount of jalapeño or substituting with bell peppers.

Use grilled corn for a smoky flavor boost.

Swap cheddar for Monterey Jack or pepper jack cheese for variety.

For a vegetarian version, skip the brisket and add more veggies like bell peppers or cucumbers.

Best enjoyed cold; store leftovers in the fridge for up to 3 days.