Hold onto your seat because this Street Corn Salsa is about to have you wanting to put it on everything. Perfect for any Mexican-style dish like these spicy chicken adobo quesadillas or have it out at your next party. This savory mix is so easy to make and tastes like festival season from the moment it touches your taste buds.
What you will need.
Yellow corn · Mayonnaise · Jalapeno · Lime · Garlic · Green Onions · Olive Oil · Smoked Paprika · Fresh Cilantro · Cotija Cheese
Yellow Corn: Fresh corn is always best, BUT canned Crispy Sweet Yellow Corn works perfectly if fresh corn is not in season. Just brown it in a pan like you would a whole corn cob before tossing it in the bowl so you have that charred taste.
Cotija Cheese: If you can’t find it, you can substitute grated Parmesan or Romano in place of the Cotija cheese.
Smoked Paprika: This is a MUST for that hint of smoky flavor. If you are wanting more of a smoky chipotle flavor, you can add 1/2 tsp of the adobo sauce the chipotle peppers come in and use it to replace the smoked paprika.
Start with brushing the corn with olive oil. Heat up a cast iron skillet over medium heat and sear the corn on all sides for about 2-3 minutes per side. If you are using canned corn, toss the corn in olive oil before placing it on the pan.
You want the corn to have a slightly golden brown color, but not burnt. Using a serrated or sharp knife, cut the kernels off the cob and place them in a large bowl.
Add in the remaining ingredients and mix them together to incorporate them all together. Then chill in the fridge for 15-20 minutes for the best flavor or you can eat it right then and there. Once it’s chilled serve with your favorite tortilla chips.
WARNING: Try to save some before you put it out as this will go FAST!
This Street Corn Salsa is a major crowd pleaser and won’t last long so make sure you get a few bites in before it’s all gone. I usually keep some set aside in a food container hidden in the fridge so I can snack on some later since I NEVER have leftovers when I make it.
Go ahead, get creative and add in your favorite ingredients like avocados, red onions, diced bell peppers, cucumbers, or even tomatoes. There are so many variations you can do with this to spice it up to your liking. Try it out and then play with it to find that perfect blend of flavors you like.
It’s the perfect pair with some Easy Chipotle Shrimp tacos or Chicken Adobo Quesadillas, and so many other Mexican-based dishes. Need a quick snack to put out at the food table for your party? This Street Corn Salsa has your back and will be the hit of the party. You’ll get asked on more than one occasion for the recipe. Just send them this way for the recipe!
Store Leftovers: Trust me, you won’t have many leftovers unless you stash some away before putting them out. Store in an airtight container and refrigerate for up to 2-3 days. No heating is required. Just enjoy it cold.
Make Ahead? This is the perfect salsa to make ahead. Just make it as instructed and store it in an air-tight food container until you need it the next day. Need to make it for a large crowd? Double up the recipe and you’ll have plenty to go around.
Ingredients
- 2-3 cobs corn shucked
- 2 tsp olive oil extra virgin
- 1 tbsp mayonaise
- 1 clove garlic minced
- 1 tsp lime zest
- 1 tbsp fresh lime juice ½ whole lime
- 1 tbsp scallion chopped
- 1 tbsp crumbled Cotija cheese or Parmesan cheese
- 1 tsp fresh cilantro finely chopped
- ½ tsp smoked paprika or chili powder
- 1 jalapeno diced
- ¼ tsp kosher salt
Instructions
- Brush the shucked corn cobs with 1 tsp olive oil.
- Using a cast iron skillet (or grill) cook the corn for about 2-3 min on each side until kernels start to turn golden brown and are tender.
- Once cooked, cut kernels off the cob and set aside to cool.
- In a large mixing bowl, mix the remaining ingredients.
- Toss the corn kernels into the bowl and toss to fully coat.
- Serve at room temp with tortilla chips or use to top any mexican based dish.