Street Corn Salsa

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.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Appetizer, Side Dish, Snack

Cuisine: Mexican

Keyword: 25 min, 25 min or less, appetizer, chip dip, corn, corn salsa, easy, quick, side dish, Sides, snack, vegetarian

Servings: (2 cups salsa)

Calories: 114kcal

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.

Notes

Go ahead, get creative and add in your favorite ingredients like avocados, bell peppers, cucumbers, or tomatoes.

Store: Put leftovers in an airtight container and refrigerate for up to 2-3 days.

Nutrition

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