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