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Mexican Street Corn Salsa

9

  • Prep Time15 min
  • Total Time20 min
  • Makes2 1/3 cups
A bowl of Mexican street corn salsa with a spoon resting in it and tortilla chips at the side on a patterned table

(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.

Kitchen tip

Get the Tex-Mex-Inspired Spice Blend recipe.

Get more of our best corn recipes

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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