Creamy Corn Salad Jalapeño (Printable)

Sweet corn and fresh veggies tossed in a creamy, tangy dressing with a touch of heat from jalapeño.

# 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

# 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 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 thoroughly until all ingredients are evenly coated with the creamy dressing.
05 - Taste and adjust seasoning as needed. Chill 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 suggestions:

01 -
  • It comes together in 25 minutes flat, leaving you actual time to do other things instead of hovering over a stove.
  • The jalapeño gives you heat without aggression—it's there if you want it, whisper-quiet if you don't.
  • Fresh corn kernels make this feel summery and special, but frozen ones work just as well when August isn't knocking on your door.
02 -
  • If you're using fresh corn, cooling it completely before mixing prevents the warm kernels from warming everything else and turning your beautiful crisp salad into mush.
  • The jalapeño heat will mellow slightly as the salad sits in the fridge, so if you're making it ahead, add a little more than you think you need.
03 -
  • If fresh corn isn't in season, frozen corn that you've thawed is genuinely better than watery supermarket corn from across the country—don't feel bad about taking that shortcut.
  • Taste the dressing before you pour it into the salad; if it's not exciting to you as a dip, it won't magically transform the vegetables.
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