Why Make This Recipe
Grilled Mexican Street Corn Salsa is the perfect summer dish that brings vibrant flavors to your table. This cool and refreshing salsa combines the sweetness of corn with the kick of jalapeño and the creaminess of cotija cheese. It’s an excellent addition to any barbecue, picnic, or casual get-together. Plus, it’s simple to make and sure to impress your guests!
How to Make Grilled Mexican Street Corn Salsa
Ingredients:
- 4 ears Corn Cobs (Substitute with canned or frozen corn if grilling is not an option.)
- 1 Jalapeño (Adjust based on desired heat.)
- 2 Green Onions (Can be replaced with chives if preferred.)
- 1 clove Garlic (Use garlic powder as a substitution if needed.)
- 1/2 cup Mayonnaise (Opt for Greek yogurt for a lighter version.)
- 2 tablespoons Olive Oil (Any neutral oil can work well.)
- 1 tablespoon Lime Zest (Lemon can be a substitute if needed.)
- 2 tablespoons Lime Juice
- 1 teaspoon Smoked Paprika (Regular paprika may be used for a milder flavor.)
- 1 teaspoon Kosher Salt (Adjust the amount for taste.)
- 1/4 cup Cilantro (Omit if you have an herb intolerance.)
- 1/2 cup Cotija Cheese (Feta cheese can be used as a substitution.)
- 1/2 cup Mexican Crema (Use sour cream as a substitute if desired.)
- 1 bag Tortilla Chips (Any crunchy chip can be used for serving.)
Directions:
- Preheat the grill to medium-high heat.
- Grill the corn for about 10-15 minutes, turning occasionally until it’s charred on all sides.
- Let the corn cool slightly, then cut the kernels off the cob.
- Finely chop the jalapeño, green onions, and garlic.
- In a large bowl, mix the corn kernels, jalapeño, green onions, and garlic.
- In a separate bowl, whisk together the mayonnaise, olive oil, lime zest, lime juice, smoked paprika, and salt.
- Pour the dressing over the corn mixture and stir until well combined.
- Gently fold in the cilantro, cotija cheese, and Mexican crema.
- Taste and adjust seasoning as needed.
How to Serve Grilled Mexican Street Corn Salsa
Serve this delicious salsa chilled or at room temperature alongside tortilla chips. It can also be a great topping for tacos, grilled meats, or even a filling in burritos. Enjoy it with a cold drink for a refreshing summer vibe!
How to Store Grilled Mexican Street Corn Salsa
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. If it sits for a while, the flavors will meld even more, making it taste even better the next day!
Tips to Make Grilled Mexican Street Corn Salsa
- For creamier salsa, add more mayonnaise or Mexican crema.
- If you’re looking for extra zing, add in some diced red onion.
- Adjust the amount of lime juice based on your preference for zestiness.
Variation
Feel free to add black beans or diced avocado for extra texture and flavor. You can also try different herbs like parsley or dill if you prefer.
FAQs
Can I make this salsa ahead of time?
Yes, you can prepare it a day in advance. Just mix the ingredients and refrigerate until serving.
Can I use frozen corn instead of fresh?
Absolutely! If fresh corn is not available, frozen corn is a great substitute. Just be sure to cook it before adding it to the salsa.
What can I use instead of cotija cheese?
Feta cheese works well as a substitute for cotija in this recipe. It provides a similar salty flavor.
Grilled Mexican Street Corn Salsa
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A vibrant and refreshing salsa that combines sweet corn, jalapeño kick, and creamy cotija cheese, perfect for summer gatherings.
Ingredients
- 4 ears Corn Cobs (or canned/frozen corn)
- 1 Jalapeño
- 2 Green Onions (or chives)
- 1 clove Garlic (or garlic powder)
- 1/2 cup Mayonnaise (or Greek yogurt)
- 2 tablespoons Olive Oil (or neutral oil)
- 1 tablespoon Lime Zest (or lemon).
- 2 tablespoons Lime Juice
- 1 teaspoon Smoked Paprika (or regular paprika)
- 1 teaspoon Kosher Salt
- 1/4 cup Cilantro (omit if needed)
- 1/2 cup Cotija Cheese (or feta cheese)
- 1/2 cup Mexican Crema (or sour cream)
- 1 bag Tortilla Chips (or any crunchy chip for serving)
Instructions
- Preheat the grill to medium-high heat.
- Grill the corn for about 10-15 minutes, turning occasionally until it’s charred on all sides.
- Let the corn cool slightly, then cut the kernels off the cob.
- Finely chop the jalapeño, green onions, and garlic.
- In a large bowl, mix the corn kernels, jalapeño, green onions, and garlic.
- In a separate bowl, whisk together the mayonnaise, olive oil, lime zest, lime juice, smoked paprika, and salt.
- Pour the dressing over the corn mixture and stir until well combined.
- Gently fold in the cilantro, cotija cheese, and Mexican crema.
- Taste and adjust seasoning as needed.
Notes
Serve chilled or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican