Creamy Corn Jalapeño Salad (Printable version)

Sweet corn and crunchy vegetables blend with a creamy, tangy dressing and a jalapeño kick for a fresh summer side.

# What You'll Need:

→ Vegetables

01 - 4 cups fresh corn kernels (from approximately 5 ears) or frozen, thawed
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cup red bell pepper, diced
04 - 1/4 cup red onion, finely diced
05 - 1 jalapeño, seeded and finely chopped
06 - 1/4 cup fresh cilantro, chopped

→ Dressing

07 - 1/3 cup mayonnaise
08 - 1/4 cup sour cream
09 - 1 tablespoon fresh lime juice
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

# How to Make:

01 - If using fresh corn, bring a large pot of salted water to a boil. Add corn kernels and cook for 2-3 minutes until just tender. Drain and allow to cool completely.
02 - In a large mixing bowl, combine the corn, cherry tomatoes, red bell pepper, red onion, jalapeño, and cilantro.
03 - In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, cumin, smoked paprika, salt, and black pepper until smooth and fully combined.
04 - Pour the dressing over the vegetable mixture and toss until all ingredients are evenly coated.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes for optimal flavor development, or serve immediately if preferred.
06 - Garnish with fresh cilantro before serving if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can make it the morning of your gathering without stress.
  • The heat from the jalapeño sneaks up on you in the best way, making it interesting enough that people actually remember eating it.
  • It's naturally vegetarian and gluten-free, so it works for almost anyone at the table without feeling like an afterthought.
02 -
  • If you chill it overnight, the dressing will absorb into the corn and the texture changes—it's still delicious but less creamy, so this salad is best served the day you make it or within 24 hours.
  • The jalapeño seeds hold most of the heat, so if you're cooking for people who don't love spicy food, removing them completely keeps the flavor without the fire.
  • Don't skip the lime juice because it's what keeps this from tasting like boring creamed corn, and it's the ingredient that makes people say yes, I'll have more.
03 -
  • Taste the jalapeño before adding it because some peppers are sneakily hot and others are almost sweet, so you'll know how much to use.
  • If your mayo and sour cream come straight from the fridge, let them sit out for five minutes so the dressing mixes smoothly without lumps.
  • Reserve a little of the cilantro to sprinkle on top just before serving because it looks beautiful and tastes fresher that way.
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