Creamy Corn Salad Jalapeño (Print View)

Sweet corn with crunchy veggies and a creamy, tangy dressing accented by jalapeño for a fresh 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

# Directions:

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 well combined.
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 additional fresh cilantro before serving if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can actually enjoy your day instead of being glued to the kitchen.
  • The jalapeño heat is subtle enough that even people who say they don't like spicy food end up going back for seconds.
  • It tastes even better the next day, so make it ahead and let it chill while you do literally anything else.
02 -
  • The dressing must be tasted before you pour it over the vegetables—this is when you can adjust the seasonings, and it's much harder to fix once everything is mixed.
  • If you chill this salad overnight, the corn absorbs liquid and can soften; add a fresh squeeze of lime juice and a pinch of salt just before serving to revive it.
03 -
  • Buy corn when it's in season and the husks are still tightly wrapped—this is when it tastes sweetest and comes off the cob easiest.
  • If you're using frozen corn, thaw it completely and pat it dry before adding to the salad so you don't end up with a watery result.
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