Creamy Corn Salad Jalapeño (Print Version)

Fresh corn and vegetables tossed in a creamy, tangy dressing enhanced by 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 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 if preferred.
06 - Garnish with additional fresh cilantro before serving.

# Expert Tips:

01 -
  • It's the kind of side dish that actually steals the show, especially when grilled meats are involved.
  • The lime juice and jalapeño keep it light and bright instead of heavy, perfect for warm weather entertaining.
  • You can make it ahead, and it genuinely tastes better the next day when the flavors settle in together.
02 -
  • Don't oversalt the corn cooking water like I did the first time—it'll make the final salad taste like a salt lick no matter how much you adjust later.
  • Fresh lime makes an enormous difference; if you only have bottled, use less because the acidity hits differently and can throw off the balance.
03 -
  • Taste the dressing before you add it to the vegetables—it should make you want to lick the spoon, because that's basically the flavor hitting your vegetables.
  • If you're making this ahead and it seems too thick when you serve it, thin the dressing with a splash of lime juice or even a little water rather than adding more mayo.
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