Mexican Street Corn Salsa

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15 min


20 min


2 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


  1. 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.
  2. 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.