Creamy Corn Salad Jalapeño (Printable Version)

Refreshing corn with creamy lime dressing, fresh veggies, and a touch of jalapeño for a lively summer side.

# What You Need:

→ Vegetables

01 - 4 cups fresh corn kernels, 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 It:

01 - If using fresh corn, bring a large pot of salted water to a boil. Add corn kernels and cook for 2 to 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 well combined.
04 - Pour the dressing over the vegetable mixture and toss gently 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 additional fresh cilantro before serving.

# Expert Advice:

01 -
  • It's the rare salad that tastes even better the next day, like it's been thinking about itself overnight.
  • You can make it completely with frozen corn and nobody will ever know, which means fresh summer flavor even in January.
  • The heat from the jalapeño sneaks up on you in the best way, giving you something to think about with every bite.
02 -
  • If you skip the chilling step because you're hungry, it'll still taste good, but the flavors are basically strangers meeting for the first time instead of old friends at a reunion.
  • Frozen corn sometimes releases water as it thaws, so drain it really well before using or you'll end up with a watery salad no matter how thick your dressing is.
  • The jalapeño's heat builds over time, so if you make this in the morning for an evening party, it might be spicier than you expected by dinnertime.
03 -
  • Taste the dressing on its own before mixing it with the vegetables—this is when you catch if something's off, not after you've already coated everything.
  • Use a gentle hand when folding everything together; aggressive stirring will break up the tomatoes and turn your salad into a mushy mess.
  • If you're making this ahead for a party, wait to add the cilantro until just before serving so it stays green and fresh instead of getting dark and sad.
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