Creamy Corn Salad Jalapeño (Print Version)

Sweet corn and crisp vegetables tossed in a creamy, tangy lime dressing with jalapeño heat.

# What You Need:

→ Vegetables

01 - 4 cups fresh corn kernels, from approximately 5 ears, 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 pepper, 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 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, ground 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. 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 Advice:

01 -
  • It tastes like summer in a bowl, creamy and bright without feeling heavy or complicated.
  • You can make it in under 30 minutes, and it actually gets better if you let it sit in the fridge.
  • The jalapeño gives just enough heat to make people ask what that amazing flavor is in the background.
02 -
  • If your dressing breaks or looks separated, it means your mayo or sour cream was too cold when you mixed everything, so next time let them sit at room temperature for a few minutes first.
  • The texture and flavor improve dramatically if you give it time in the fridge, so resist the urge to serve it immediately even though it's tempting.
03 -
  • If you're making this more than a few hours ahead, hold back some of the cilantro and stir it in just before serving so it stays bright green and fresh-tasting instead of getting dark and wilted.
  • The jalapeño heat mellows as it sits, so if you like things spicy, add a fresh jalapeño slice right on top when you serve it instead of mixing it into the dressing.
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