Creamy Corn Salad Jalapeño (Print Page)

Sweet corn and fresh vegetables tossed in a creamy, tangy jalapeño dressing for a bright side dish.

# What You Need:

→ Vegetables

01 - 4 cups fresh corn kernels (from approximately 5 ears) or frozen, 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, ground cumin, smoked paprika, salt, and black pepper until smooth and well combined.
04 - Pour the dressing over the vegetable mixture and toss thoroughly 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 - Transfer to a serving dish and garnish with additional fresh cilantro before presenting.

# Expert Advice:

01 -
  • It comes together in 25 minutes but tastes like you fussed over it for hours.
  • The creamy dressing with lime and cumin feels sophisticated, but the ingredients are things you probably already have on hand.
  • It's the kind of side dish that actually makes people go back for seconds instead of leaving half-full bowls at the end of dinner.
02 -
  • Don't mix the dressing in with the salad more than 10 minutes before serving if you're using fresh tomatoes, or they'll start to break down and release too much liquid, making everything watery.
  • The jalapeño heat will intensify as it sits, so if you're making this ahead for guests with different spice tolerances, seed it completely and add an extra one finely chopped on the side so people can adjust their own bowl.
03 -
  • Always taste your jalapeños before chopping—some are barely warm and others will set your mouth on fire, so adjust the amount based on what you're working with.
  • Make the dressing first and let it sit for 10 minutes so the spices bloom and wake up before they hit the vegetables.
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