Creamy Corn Salad Jalapeño (Printable version)

Sweet corn and crunchy veggies tossed in a creamy, tangy dressing with a touch of jalapeño heat.

# What You'll 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

# Directions:

01 - Bring a large pot of salted water to boil. Add corn kernels and cook for 2 to 3 minutes until tender. Drain and cool completely.
02 - In a large mixing bowl, combine 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.
04 - Pour dressing over vegetables and toss until evenly coated.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes for optimal flavor, or serve immediately.
06 - Garnish with fresh cilantro before serving if desired.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, making it perfect for last-minute gatherings or meal prep.
  • The jalapeño gives you that satisfying kick without overpowering the natural sweetness of the corn.
  • It tastes even better after chilling, so you can make it ahead and actually enjoy your party instead of cooking.
02 -
  • If you add the dressing too early and the salad sits longer than an hour, the tomatoes start releasing water that dilutes everything—so either dress it closer to serving time or reserve a little extra cilantro to stir in at the end for freshness.
  • The jalapeño's heat builds over time, so if you're making this for people with different spice tolerances, go light and let guests add their own fresh jalapeño at the table instead of overseasoning the whole batch.
03 -
  • Make the dressing while the corn is cooling so everything comes together quickly and you're not standing over a mixing bowl when guests are arriving.
  • If you're nervous about the jalapeño heat, seed it, dice it finely, and add it slowly while tasting—you can always add more but you can't take it back.
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