In a medium-sized mixing bowl, whisk all ingredients for the dressing until completely combined and no lumps remain. Cover with plastic wrap and refrigerate at least 1 hour to allow the seasonings to distribute their flavor.
While the dressing is chilling, wash and tear lettuce into bite-sized pieces then set aside.
Dice bacon and place in a medium-sized skillet over medium heat. Cook 7–8 minutes until slightly crispy but still tender. Transfer the bacon bits to a paper towel-lined plate to drain. Set aside.
Just before serving, toss the lettuce leaves, corn kernels, bacon and cherry tomato halves in a large bowl.
Serve with the homemade ranch dressing on the side. Enjoy!
One Last Thing
Refrigerate any leftover salad dressing in an airtight container for up to one week.