Creamy Corn Salad Jalapeño (Printable)

Sweet corn and crunchy veggies tossed in a tangy, creamy jalapeño dressing for a fresh side.

# Components:

→ Vegetables

01 - 4 cups fresh corn kernels, or frozen and 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

# Directions:

01 - 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 let 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.
04 - Pour the dressing over the vegetable mixture and toss until all ingredients are evenly coated.
05 - Taste and adjust seasoning as needed. Chill for at least 30 minutes for optimal flavor development, or serve immediately.
06 - Garnish with extra cilantro before serving if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can make it the morning of a gathering without stress.
  • The dressing is tangy and bright enough to make even frozen corn taste like you pulled it straight from the farmer's market.
  • One bite feels summery and casual, but it's impressive enough to bring to any table.
02 -
  • Don't skip the lime juice or think you can replace it with lemon—it's not the same, and the citrus matters more than you'd think.
  • If you're using fresh corn, don't overcook it; even 4 minutes instead of 3 can make it mealy and sad.
  • Make the dressing first and taste it before adding vegetables, so you can adjust seasonings without pulling out raw onion pieces later.
03 -
  • Toast your cumin in a dry skillet for 30 seconds before whisking it into the dressing; the warmth releases oils and deepens the flavor in a way that feels almost magical.
  • Keep tasting as you go—this salad is forgiving, and you can adjust salt, lime, heat, and creaminess until it sings for your personal palate.
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