Creamy Corn Salad Jalapeño (Print Version)

Sweet corn and fresh vegetables in a creamy, tangy dressing with a touch of jalapeño.

# What You'll Need:

→ Vegetables

01 - 4 cups fresh corn kernels (from approximately 5 ears) or frozen corn, 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 pepper, 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 2-3 minutes until just tender. Drain 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, finely 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 fully 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 seasonings as needed. Refrigerate for at least 30 minutes to allow flavors to meld, or serve immediately if preferred.
06 - Transfer to a serving dish and garnish with extra fresh cilantro before serving.

# Additional Tips::

01 -
  • It's ready in under 30 minutes and tastes even better when you make it ahead, which means less stress on the day you need it.
  • The jalapeño gives you heat without dominating—it whispers instead of shouts, which somehow makes people eat more of it.
  • Works as a side dish but honestly stands up well enough to be the main reason people remember your meal.
02 -
  • Don't skip cooling the corn if you cook it fresh—warm corn will start to cook the delicate vegetables and make everything mushy instead of crisp.
  • If your salad sits overnight, it will release water and become less creamy; stir in an extra tablespoon of mayo or sour cream right before serving to bring back the richness.
  • The jalapeño heat will intensify slightly as the salad sits, so if you're serving to people with different spice preferences, start with less and let people add more heat themselves.
03 -
  • Dice your jalapeño smaller than you think you need to—it disperses more evenly and you avoid anyone biting into a large piece of raw heat.
  • Make the dressing in the morning and keep the vegetables separate until just before serving to maintain crispness, especially if you're cooking ahead for a gathering.
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