Creamy Corn Salad Jalapeño (Printer-Friendly)

Sweet corn, cherry tomatoes, and jalapeño mingle in a creamy, tangy dressing for a fresh summer side.

# What You Need:

→ Vegetables

01 - 4 cups fresh corn kernels, thawed if frozen
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 Cook:

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, 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 gently until all ingredients are evenly coated.
05 - Taste and adjust seasoning as needed. Refrigerate 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 Advice:

01 -
  • It comes together in under 30 minutes, making it perfect for those moments when you realize you need a side dish in an hour.
  • The creamy dressing clings to every kernel without drowning the vegetables, hitting that balance that feels almost impossible to get right.
  • One jalapeño quietly transforms the whole thing from ordinary to memorable, giving you that gentle heat without overpowering anyone at the table.
02 -
  • If you overcook the corn, even by a minute, it becomes grainy and the whole salad suffers—set a timer and stick to it religiously.
  • The jalapeño heat develops over time as the salad chills, so if you're serving it later, use slightly less seed than you think, unless you love when heat surprises you.
03 -
  • Make the dressing the day before if you can—it actually tastes better when it's had time to sit and think about itself, and you'll thank yourself when you're rushed the next day.
  • Don't dress the salad more than an hour before serving if you want the vegetables to stay crispy; add the dressing just before the party starts if crunch matters to you.
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