Creamy Corn Salad Jalapeño (Printable)

Fresh corn tossed with colorful vegetables and a tangy creamy dressing with jalapeño heat.

# What You’ll Need:

→ Vegetables

01 - 4 cups fresh corn kernels (from approximately 5 ears) or frozen corn, 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 pepper, 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 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, cumin, smoked paprika, salt, and black pepper until smooth and well combined.
04 - Pour the dressing over the vegetable mixture and toss until all ingredients are evenly coated.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes for optimal flavor development, or serve immediately if preferred.
06 - Garnish with additional fresh cilantro before serving if desired.

# Expert Advice:

01 -
  • It comes together in 25 minutes flat, meaning you can make it the morning of a gathering without stress.
  • The jalapeño gives just enough kick to make people pause and ask what's in it, but it never overwhelms the sweetness of the corn.
  • It's naturally vegetarian and gluten-free, so you're not leaving anyone out at the table.
02 -
  • If you add the dressing too early and let it sit for hours, the corn absorbs liquid and the whole thing becomes soupy—make this no more than 2 hours ahead unless you like it wetter.
  • The jalapeño's heat mellows significantly as it sits in the creamy dressing, so if you're nervous about spice, add it gradually and taste as you go rather than doubling it outright.
03 -
  • Make the dressing first, then taste it before adding vegetables—this way you can adjust the lime juice and spices to your preference before they're buried in corn.
  • If you're bringing this somewhere and worried about it getting watery, keep the dressing separate and toss it in just before serving, or serve it on the side and let people dress their own portions.
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