Name: Grilled Mexican Street Corn Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 ears Corn Cobs (or canned/frozen corn); 1 Jalapeño (adjust for heat); 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 intolerant); 1/2 cup Cotija Cheese (or feta); 1/2 cup Mexican Crema (or sour cream); 1 bag Tortilla Chips (or any crunchy chip for serving)

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why make this recipe

Grilled Mexican Street Corn Salsa is a fresh and vibrant dish that brings a taste of summer to your table. This salsa is perfect for summer gatherings, BBQs, or just a light snack. It’s easy to prepare and packed with flavor, making it a great choice for any occasion. Plus, who doesn’t love the smoky taste of grilled corn mixed with zesty lime and creamy toppings?

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 your grill to medium-high heat.
Brush the corn cobs with olive oil and place them on the grill.
Grill the corn for about 10-15 minutes, turning occasionally until they are charred and cooked.
While the corn is grilling, finely chop the jalapeño, green onions, and garlic.
In a large bowl, mix the mayonnaise, lime juice, lime zest, smoked paprika, and salt.
Once the corn is done, remove it from the grill and allow it to cool slightly.
Cut the kernels off the cobs and add them to the bowl with the mayonnaise mixture.
Stir in the chopped jalapeño, green onions, cilantro, Cotija cheese, and mix everything well.
Taste and adjust seasoning if needed.

how to serve Grilled Mexican Street Corn Salsa

Serve your Grilled Mexican Street Corn Salsa with a side of crunchy tortilla chips. You can also use it as a topping for tacos, grilled meats, or even as a vibrant addition to salads. This salsa is versatile and can be enjoyed in many ways!

how to store Grilled Mexican Street Corn Salsa

Store any leftover salsa in an airtight container in the refrigerator. It should be good for about 3 to 4 days. The flavors may even improve as they sit, so don’t hesitate to enjoy leftovers!

tips to make Grilled Mexican Street Corn Salsa

Make sure to grill the corn until it is nicely chared for the best flavor.
Adjust the jalapeño based on your spice preference. If you want it milder, remove the seeds.
If you can’t find Cotija cheese, feta cheese is a great alternative.

variation

You can easily customize this salsa by adding diced tomatoes, avocado, or black beans for extra texture and flavor.

FAQs

Can I use frozen corn for this recipe?
Yes, you can substitute fresh corn with canned or frozen corn if grilling is not an option. Just be sure to thaw and drain frozen corn before mixing.

Can I make this salsa ahead of time?
Absolutely! You can prepare this salsa a few hours in advance. Just store it in the fridge until ready to serve.

What can I use instead of mayonnaise?
You can opt for Greek yogurt for a lighter version or use sour cream if preferred. Both will give a nice creamy texture.