Step 1

Cook up the bacon in a large skillet over low heat until crispy. Place the cooked bacon on a paper towel lined plate to absorb excess grease.

Step 2

Wipe out most the bacon grease, leaving 1-2 tablespoon behind in the skillet. Increase the heat to medium heat and add in the corn. Cook the corn for 4-5 minutes to soften, tossing occasionally. Allow to cool for a few minutes.

Step 3

Into a large bowl add in the corn, then add in bacon, diced jalapeños, green onions, cheddar and pour in the jalapeno ranch.

Step 4

Toss several times to coat until all ingredients are evenly combined. Taste and adjust with salt and pepper if needed. I like to top with extra green onions. Cover tightly and refrigerate for at least two hours before serving.

Step 5

In a food processor (or blender works too), puree cilantro leaves with the pickled jalapenos and their juice. Puree until mostly smooth, scraping down the sides a few times.

Step 6

In a mixing bowl, add the mayo, ranch seasoning, garlic powder, and salt. Mix well to combine.Pour cilantro mix directly into the sour cream mixture. Stir to combine.

Step 7

Add lime juice, then add in buttermilk a little at a time until you reach desired consistency. Store in a mason jar or a bowl tightly sealed. Refrigerate up to five days. Best served chilled so they flavors have time to meld together.