Ingredients:

  • 6 ears fresh corn, kernels cut from the cob (or 4 cups/800g frozen corn, thawed)
  • 1 red bell pepper, finely diced (approx. 1 cup/150g)
  • 1/2 red onion, finely diced (approx. 1/2 cup/75g)
  • 2 jalapeños, seeded and finely diced (remove seeds for less heat)
  • 1/2 cup (approx. 50g) chopped fresh cilantro
  • 1/4 cup (approx. 20g) chopped fresh green onions
  • 1 cup (240ml) mayonnaise (full-fat or light)
  • 1/2 cup (120ml) sour cream (full-fat or light)
  • 1/4 cup (60ml) lime juice, freshly squeezed
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) honey or agave nectar
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Cook the Corn (if using fresh): Shuck the corn and boil in salted water until tender-crisp, about 5-7 minutes. Drain and let cool slightly. Cut the kernels from the cob.
  2. Prepare the Vegetables: Dice the red bell pepper, red onion, and jalapeños. Chop the cilantro and green onions.
  3. Make the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, apple cider vinegar, honey, chili powder, smoked paprika, garlic powder, and cumin. Season with salt and pepper to taste.
  4. Combine the Salad: In a large bowl, combine the cooked corn (or thawed frozen corn), red bell pepper, red onion, jalapeños, cilantro, and green onions.
  5. Dress the Salad: Pour the dressing over the salad and toss gently to coat.
  6. Chill (Optional): Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This step is highly recommended.
  7. Serve: Give the salad a final stir before serving. Garnish with extra cilantro or green onions, if desired.