Ingredients:

  • 4 cups (950ml) frozen corn kernels, thawed OR 6 ears fresh corn, kernels removed
  • 1 jalapeño, seeded and finely diced
  • 1/4 cup (60ml) red onion, finely diced
  • 1/4 cup (60ml) fresh cilantro, chopped
  • Juice of 1 lime
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) sour cream
  • 1 tablespoon (15ml) white vinegar
  • 1 teaspoon (5ml) sugar (optional)
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Briefly boil fresh corn kernels until tender-crisp. Drain well and let cool slightly. (Skip this step if using thawed frozen corn.)
  2. In a large mixing bowl, combine the corn, jalapeño, red onion, and cilantro.
  3. In a separate bowl, whisk together the mayonnaise, sour cream, white vinegar, sugar (if using), salt, pepper, and cayenne pepper (if using).
  4. Pour the dressing over the corn mixture and stir gently to coat evenly.
  5. Taste the salad and adjust seasonings as needed. Add more jalapeño for heat, lime juice for brightness, or salt and pepper to taste.
  6. For best flavor, cover and chill the salad for at least 30 minutes before serving. This allows the flavors to meld.