Creamy Corn Jalapeño Salad (Print Version)

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

# What You'll Need:

→ 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

# How to Make It:

01 - If using fresh corn, bring a large pot of salted water to a boil. Add corn kernels and cook for 2-3 minutes until just tender. Drain and let cool completely.
02 - In a large mixing bowl, combine the 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 everything is evenly coated.
05 - Taste and adjust seasoning as needed. Chill for at least 30 minutes for optimal flavor development, or serve immediately.
06 - Garnish with extra cilantro before serving if desired.

# Additional Tips::

01 -
  • It comes together in under 30 minutes, making it perfect for last-minute entertaining without the stress.
  • The creamy dressing balances sweetness and heat in a way that makes people ask for the recipe before they've even finished eating.
  • It's naturally vegetarian, gluten-free, and flexible enough to work with whatever produce you have on hand.
02 -
  • Don't add the dressing until you're ready to serve or within a few hours, because the vegetables will start releasing water and dilute all your careful seasoning work—I learned this the hard way at a potluck where the salad turned watery by the time it was served.
  • If you're using fresh corn in the middle of summer, try scoring the kernels off a grilled ear instead of boiling them, because that smoky flavor takes this salad from nice to memorable in one small step.
03 -
  • The secret to this salad's depth is toasting your cumin and paprika in a dry skillet for 20 seconds before measuring them—it wakes up the spices and makes them taste almost twice as vibrant without adding any actual ingredients.
  • If your lime is hard and unyielding, microwave it for 15 seconds, then roll it firmly on the counter before cutting it in half—you'll get almost double the juice out of the same fruit, which matters when lime is such a central flavor.
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