Creamy Corn Salad Jalapeño (Printable)

Vibrant salad blending sweet corn, fresh vegetables, and a creamy, spicy jalapeño dressing for bright summer flavors.

# What You 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

# 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 smooth.
04 - Pour the dressing over the 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 extra cilantro before serving if desired.

# Expert Tips:

01 -
  • It comes together in about 25 minutes flat, which means you can decide to make it and have it ready before anyone's even hungry.
  • The creamy dressing with lime and cumin tastes like something from a restaurant, but it's made with pantry staples you probably already have.
  • It's the kind of side dish that works with absolutely everything—grilled chicken, tacos, burgers, or honestly just eaten straight from the bowl while standing at the kitchen counter.
02 -
  • Don't skip the cooling step for fresh corn—warm corn releases moisture that will make your dressing watery by the time you serve it.
  • Add the dressing just before serving if you're making this more than a few hours ahead; otherwise the vegetables will release water and dilute everything.
03 -
  • Pat your corn kernels dry with paper towels before mixing everything together so the dressing stays thick and creamy instead of becoming watery.
  • Toast your cumin in a dry pan for 30 seconds before whisking it into the dressing if you have a moment—it wakes up the flavor and makes the whole thing taste more intentional and delicious.
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