Creamy Corn Jalapeño Salad (Printable)

Sweet corn and crunchy veggies combined with a creamy, tangy jalapeño dressing for a fresh side.

# What You'll Need:

→ Vegetables

01 - 4 cups fresh corn kernels (from 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

# 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 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 combined.
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 Suggestions:

01 -
  • It's the kind of side dish that somehow becomes the main event because people keep coming back for more.
  • You can throw it together in less time than it takes to preheat the oven, yet it tastes like you actually tried.
  • The creamy tanginess with that jalapeño kick feels fancy but uses ingredients already living in your fridge.
02 -
  • Don't skip the cooling step for fresh corn—warm corn will make the mayo separate slightly, and you want it creamy, not oily.
  • The longer this sits, the better it tastes, so make it the morning of your event if you can—day-old corn salad is honestly superior.
03 -
  • The jalapeño heat builds as it sits, so if you're making this ahead for people who don't like spice, start conservative and let them add their own fresh jalapeño at the table.
  • Finely dicing the red onion and letting it sit in the dressing for a few minutes mellows its sharpness and adds a subtle pink tint that looks beautiful.
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