Refreshing side featuring sweet corn, crisp vegetables, and a creamy, tangy jalapeño dressing.
# What You’ll Need:
→ Vegetables
01 - 4 cups fresh corn kernels, thawed if frozen
02 - 1 cup cherry tomatoes, halved
03 - 0.5 cup red bell pepper, diced
04 - 0.25 cup red onion, finely diced
05 - 1 jalapeño, seeded and finely chopped
06 - 0.25 cup fresh cilantro, chopped
→ Dressing
07 - 0.33 cup mayonnaise
08 - 0.25 cup sour cream
09 - 1 tablespoon fresh lime juice
10 - 0.5 teaspoon ground cumin
11 - 0.5 teaspoon smoked paprika
12 - 0.5 teaspoon salt
13 - 0.25 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 cooled corn, halved cherry tomatoes, diced red bell pepper, finely diced red onion, chopped jalapeño, and fresh 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 well combined.
04 - Pour the prepared dressing over the vegetable mixture and toss thoroughly until all ingredients are evenly coated.
05 - Taste the salad and adjust salt, pepper, or jalapeño to preference for desired heat level and flavor balance.
06 - Refrigerate for at least 30 minutes before serving for optimal flavor development, or serve immediately. Garnish with additional fresh cilantro if desired.
