Creamy Corn Salad Jalapeño (Print Version)

Sweet corn and crisp vegetables combined with a creamy, tangy dressing and a hint of jalapeño heat.

# What You’ll Need:

→ 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

# How-To Steps:

01 - If using fresh corn, 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 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.
04 - Pour the dressing over the vegetable mixture and toss until all ingredients are evenly coated.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving, or serve immediately if preferred.
06 - Garnish with extra cilantro before serving.

# Expert Hints:

01 -
  • It comes together in about twenty minutes, which means you can make it the morning of a barbecue without stress.
  • The creamy dressing balances perfectly with the fresh crunch, so every bite feels intentional and satisfying.
  • Jalapeño adds heat without overwhelming, giving you that addictive "just one more bite" quality.
02 -
  • If you add the dressing too early and the salad sits overnight, it gets a little watery from the tomato juice mixing in, so save about a quarter of the dressing to add fresh right before serving if you're making this ahead.
  • The jalapeño flavor actually intensifies as the salad sits, so if you're serving it hours later, you might want to use slightly less than you think you need.
03 -
  • Dice the jalapeño as fine as you can and remove most of the seeds if you're cooking for people who are sensitive to heat—the flavor spreads even when the pieces are tiny.
  • Make the dressing while the corn is cooling, which saves you a step and means the lime juice is fresh when it hits the warm vegetables.
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