Creamy Corn Salad Jalapeño (Printable)

Refreshing salad with sweet corn, cherry tomatoes, red pepper, and a creamy jalapeño dressing.

# Components:

→ 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

# Method:

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 cooled 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 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 additional fresh cilantro before serving if desired.

# Expert Advice:

01 -
  • It comes together in under 25 minutes, which means you can make it the morning of a cookout without stress.
  • The lime and jalapeño give you that restaurant-quality tang that makes people ask for the recipe.
  • It tastes even better the next day as the flavors meld together overnight.
02 -
  • Don't skip the cooling step for fresh corn—if it's hot when you dress it, the heat can affect the flavor and texture of the vegetables.
  • The dressing will taste saltier before it hits the salad, so taste it plain and trust that it will balance once it coats everything.
03 -
  • Make the dressing a day ahead if you can—it gives the spices time to bloom and taste more rounded.
  • If you're traveling with this to a potluck, pack the dressing separately and toss it in just before you leave home so the vegetables don't get waterlogged during transport.
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