Creamy Corn Salad Jalapeño (Printable)

Fresh corn mixed with cherry tomatoes, jalapeño, and creamy tangy dressing for a bright summer dish.

# Components:

→ 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

# Method:

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 in a colander 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, 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 well combined.
04 - Pour the prepared dressing over the vegetable mixture and toss gently until all ingredients are evenly coated.
05 - Taste the salad 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 25 minutes flat, which means you can make it the morning of a picnic instead of stressing the night before.
  • The creamy dressing balances sweet corn with lime brightness and jalapeño heat in a way that makes people ask for the recipe.
  • It gets better as it sits, so you can prep it hours ahead and let the flavors marry while you handle everything else.
02 -
  • If you use frozen corn, thaw it completely and pat it dry with paper towels—excess moisture will water down your dressing and make the whole thing watery by the next day.
  • Don't skip the cooling step if using fresh corn; a hot salad will break down the tomatoes and make the dressing separate.
  • Taste the dressing before mixing it with the vegetables—seasoning a finished salad is frustrating, but adjusting a dressing takes thirty seconds.
03 -
  • Make the dressing a day ahead and let it sit in the fridge—the spices bloom and mellow into something even more delicious than fresh dressing.
  • Reserve a tiny bowl of dressing before mixing so you can drizzle extra on individual servings—some people want it creamier than others, and this lets everyone customize.
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