Mexican Street Corn Salsa


  • Prep Time15 mins
  • Total Time20 mins
  • Makes2 1/3 cups
Mexican Street Corn Salsa

(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.


  • 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


  • 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.

Kitchen tip

Get the Tex-Mex-Inspired Spice Blend recipe.

Get more of our best corn recipes