Mexican Street Corn Salsa

4-6 Servings
Cook Time:
20 minutes
  • 4 ears fresh corn (about 3 cups), husked and kernels cut from cob
  • 2 Tbsp olive oil
  • 1 jalapeno, stemmed, seeded and finely chopped
  • 1/2 cup cilantro, chopped
  • 1/3 cup red onion, diced
  • 2.5 ounces Cotija cheese
  • 2 avocados, diced
  • 3 Tbsp mayonnaise
  • 1 clove garlic, minced
  • Juice from 1 lime
  • 1/2 Tsp cayenne pepper
  • Pinch of salt and pepper
  • 1 bag Sea Salt Quinoa Chips

1. Heat the olive oil in a large skillet over medium heat
2. Add the corn and let cook, stirring occasionally until charred (about 8-10 minutes)
3. Remove from heat and allow to cool slightly
4. In a small bowl, whisk together mayonnaise, garlic, lime juice, cayenne pepper, salt and pepper
5. In a large bowl, add the corn and avocado
6. Stir in remaining ingredients and add extra Cotija cheese if needed
7. Serve warmed or cool with Sea Salt Quinoa Chips

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