Mexican Street Corn Salsa
3
- Prep Time15 mins
- Total Time20 mins
- Makes2 1/3 cups
(Photo: Erik Putz; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Fresh tomatoes, zesty lime, sweet corn and so much more—try out this shareable dish for your next dinner party.
Ingredients
2 cups fresh or thawed frozen corn kernels
3 tbsp sour cream
1 tsp lime zest
2 tbsp lime juice
1 tbsp mayonnaise
1 tbsp canola oil
1/2 tsp Tex-Mex-Inspired Spice Blend, (see Kitchen tip for recipe)
1/4 tsp salt
1 garlic clove, minced
2 plum tomatoes, seeded and finely chopped
1/2 cup chopped cilantro
1/4 cup crumbled cotija, or
feta cheese
tortilla chips, for serving
Instructions
Heat a large non-stick frying pan over medium-high. Add corn to dry pan. Cook, shaking occasionally, until corn starts to char, 5 to 6 min. Set aside.
Whisk sour cream with lime zest and juice, mayo, oil, spice blend, salt and garlic in a medium bowl. Stir in tomatoes, cilantro, cheese and corn. Serve with tortilla chips for scooping.