Creamy Corn Salad Jalapeño (Printable Version)

Sweet corn and crunchy veggies in a tangy creamy jalapeño dressing perfect for summer.

# List of Ingredients:

→ 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

# Directions:

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, cumin, smoked paprika, salt, and black pepper until well blended.
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 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 last-minute entertaining or weeknight dinners.
  • The creamy dressing with cumin and smoked paprika transforms simple corn into something unexpectedly sophisticated without pretension.
  • It actually tastes better the next day, so you can prep it ahead and feel like you have your life together.
02 -
  • Don't skip the chill time if you can help it—those 30 minutes let the cumin and paprika bloom into the dressing, which is when the real magic happens.
  • If you're using fresh corn and boiling it, don't overcook it or you'll lose the sweet snap that makes this salad feel fresh rather than mushy.
03 -
  • Make the dressing first and let it sit for 10 minutes so the cumin and paprika have time to bloom before hitting the vegetables.
  • If you're bringing this to a potluck or picnic, pack the dressing separately and toss it together just before serving so nothing gets soggy on the drive.
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