Creamy Corn Salad Jalapeño (Print Version)

Bright blend of corn, cherry tomatoes, red peppers, and creamy tang with a hint of jalapeño heat.

# Needed Ingredients:

→ 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

# How-To Steps:

01 - If using fresh corn, bring a large pot of salted water to a boil. Add corn kernels and cook for 2-3 minutes until tender. Drain and allow to cool completely.
02 - In a large mixing bowl, combine corn kernels, 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.
04 - Pour dressing over vegetable mixture and toss 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.
06 - Garnish with fresh cilantro before serving if desired.

# Expert Suggestions:

01 -
  • It comes together in 25 minutes flat, which means you can make it the morning of a cookout without any stress.
  • The dressing sticks to every kernel and vegetable, so you get creamy richness in every bite without it feeling heavy.
  • That jalapeño-lime punch wakes up your palate and pairs perfectly with grilled meats or even just warm tortillas.
02 -
  • The dressing will look thin when you first whisk it, but trust the process—it thickens as it sits and coats the corn beautifully within an hour.
  • Chilling for at least 30 minutes transforms this from fresh into something with depth; serving it immediately tastes good but feels slightly unfinished.
03 -
  • Toast your cumin in a dry skillet for 30 seconds before adding it to the dressing—the warmth releases its essential oils and deepens the flavor dramatically.
  • If the salad sits for more than two hours, the dressing gets absorbed into the corn and vegetables, so reserve a little extra dressing to freshen it up right before serving.
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