Creamy Corn Salad with Jalapeño (Printable Version)

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

# What You'll Need:

→ Vegetables

01 - 4 cups fresh corn kernels (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

# Method:

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 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 fully incorporated.
04 - Pour the dressing over the vegetable mixture and toss gently until all components are evenly coated with the creamy dressing.
05 - Taste the salad and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving to allow flavors to meld, or serve immediately if preferred.
06 - Transfer to serving bowl and garnish with additional fresh cilantro before presenting.

# Expert Tips:

01 -
  • It tastes like summer in a bowl without requiring you to spend hours chopping things.
  • The creamy dressing with that jalapeño kick satisfies both the "I want comfort" and "I want flavor" parts of your brain at the same time.
02 -
  • If you're cooking fresh corn, don't leave it in the water for more than a few minutes or it goes from tender to mealy, and there's no coming back from that.
  • The dressing tastes a million times better when it's actually cold, so if you're impatient like I am, at least stick it in the freezer for 10 minutes while you finish prepping vegetables.
03 -
  • Whisk your dressing thoroughly so the spices actually blend in instead of settling at the bottom like sand, making the first bite different from the last bite.
  • If you're nervous about the cilantro or jalapeño, start with half and add more because you can't un-add things once they're in the bowl.
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