Creamy Corn Salad Jalapeño (Printable Version)

Refreshing corn and vegetable salad with a creamy, tangy jalapeño dressing perfect for summer.

# What You 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add corn kernels and cook for 2 to 3 minutes until tender. Drain in a colander and allow to cool completely.
02 - In a large mixing bowl, combine the cooled corn, halved cherry tomatoes, diced red bell pepper, finely diced red onion, chopped jalapeño, and fresh cilantro.
03 - In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, ground cumin, smoked paprika, salt, and black pepper until smooth and well combined.
04 - Pour the prepared dressing over the vegetable mixture and toss thoroughly until all ingredients are evenly coated.
05 - Taste the salad and adjust seasoning with additional salt or pepper as needed. Refrigerate for at least 30 minutes to allow flavors to meld, or serve immediately.
06 - Transfer to a serving bowl and garnish with extra fresh cilantro before serving, if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, perfect for when you need a side dish that doesn't demand hours in the kitchen.
  • The creamy dressing balances sweet corn with just enough heat and tang to keep things interesting.
  • It actually tastes better after sitting in the fridge, so you can make it ahead and forget about it until dinner.
02 -
  • Don't skip the chilling step thinking warm salad is fine, because the flavors need that time to actually talk to each other and blend into something greater than the sum of their parts.
  • If you use hot corn straight from boiling and pour dressing on it, the mayonnaise will break and look separated instead of creamy, so always let it cool first.
03 -
  • Make the dressing a day ahead so the spices have time to bloom and intensify before the salad comes together.
  • Use a microplane to zest a lime and sprinkle it over the finished salad for an extra pop of brightness that feels fancy but takes five seconds.
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