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Mexican Street Corn Salsa

4.83 from 62 votes

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This fast and fresh salsa combines all the flavors of Mexican Street Corn into a convenient and healthy salsa! Takes just 5 minutes to make and also tastes great on tacos, enchiladas, and more!

Depending on where you live, have traveled, and are aware of, you may have NO idea of what I am talking about when I say Mexican street corn.  (If so, you are missing out, but don’t worry, you will be in-the-know shortly!).  But oh, those of you that do know what that is, probably know all about the magic of this simple street food.  It is my inspiration for this Mexican Street Corn Salsa.

This fast and fresh salsa combines all the flavors of Mexican Street Corn into a convenient and healthy salsa! Takes just 5 minutes to make and also tastes great on tacos, enchiladas, and more! | Three Olives BranchMexican street corn is typically a roasted ear of corn (husk still on for better grip!) that is slathered in mayo with chili powder and cotija cheese (although there are variations, of course).  My first experience with Mexican street corn was on a family vacation to Santa Fe not too long ago.  I had seen and heard about this treat but had not come across an “authentic” source.  So I was extremely excited when I found a Mexican street corn stand at a market in Santa Fe!

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I am also a huge salsa freak, primarily for the chunky fresh types such as my Pico de Gallo, and this was a natural step to make a salsa out of the street corn.  I was a little worried about the cheese at first (I LOVE cheese, so that was not the problem, you just don’t see chunks of it in salsa very often) but the softness and mildness of the cotija did not overpower the other flavors at all.  Success!!!

This fast and fresh salsa combines all the flavors of Mexican Street Corn into a convenient and healthy salsa! Takes just 5 minutes to make and also tastes great on tacos, enchiladas, and more! | Three Olives Branch

I have been using the amazing flavors of this Mexican Street Corn Salsa in different recipes.  Check them out here! From enchiladas to frittatas and tacos, there are so many tasty options!

This Mexican Street Corn Salsa is best the same day you make it as it starts to dry out over time, but you can freshen it back up with some more lime juice or a little water.  Even though I use this primarily as a salsa for dipping, it is also great as a topper for any other Mexican dish: fajitas, tacos, enchiladas, etc.  I love adding fresh ingredients like this to brighten up what can be heavy Mexican food.  That is, if there is any left over 🙂

This fast and fresh salsa combines all the flavors of Mexican Street Corn into a convenient and healthy salsa! Takes just 5 minutes to make and also tastes great on tacos, enchiladas, and more! | Three Olives Branch

Mexican Street Corn Salsa Recipe

This fast and fresh salsa combines all the flavors of Mexican Street Corn into a convenient and healthy salsa! Takes just 5 minutes to make and also tastes great on tacos, enchiladas, and more!
Prep Time: 5 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: Game Day, Gluten Free, Keto/Low Carb, Vegetarian
Servings: 2 cups
Calories: 194kcal

Ingredients

Instructions

  • Finely dice the jalapeno pepper. Remove the ribs and seeds for a mild heat or keep them in for more of a kick.
  • Add all of the ingredients to a small bowl and mix. Season to taste as needed. Refrigerate until chilled, approximately 30 minutes. This salsa is best the same day as the corn tends to dry out if made too far in advance. You can correct this by adding more lime or a little water to freshen it up again.

Nutrition

Serving: 1cup | Calories: 194kcal | Carbohydrates: 28g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 908mg | Potassium: 252mg | Fiber: 4g | Sugar: 7g | Vitamin A: 674IU | Vitamin C: 20mg | Calcium: 145mg | Iron: 1mg
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By on April 4th, 2016

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

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58 thoughts on “Mexican Street Corn Salsa”

  1. Mexican street corn is the best! I live in Mexico, and every evening the elotero, or corn vendor, comes around. You can just step outside and buy a yummy cob of corn, slathered in mayo and covered with sprinkly cheese, lots of lime juice and enough chili powder to make it turn red. Delicious!!!!!

    Reply
  2. I’ve never had mexican street corn. It looks delicious and full of flavor. I know my husband would LOVE it. I’m pinning for next time we have Mexican, can’t wait to try it!!

    Reply
    • Yes, you definitely could! The cotija is not too strong of a flavor. Goat cheese will be a little creamier but I think both would be great substitutions!

      Reply
  3. I can’t wait to make this recipe. But, I am going to wait until it warms up just a bit- I know it will taste so much better on a warm, sunny afternoon. Thanks so much for sharing.

    Reply
  4. you really can’t beat the flavors here and it’s simplicity in preparation makes it all the more appealing. A must for the warm weather for sure!

    Reply
  5. Yum!! I love this side. I made a similar one with mayo in it last summer … but I really need to take a page out of your book and consider a healthier version. Love it!

    Reply
  6. We have a tamale lady in the neighborhood, but I usually only see corn vendors at theme parks or after big events release in LA. As a HUGE fan of corn salsa, I think I’ll have to give this a try. Thanks for sharing!

    Reply
  7. 5 stars
    Very delicious! Used feta instead of cojita because I couldn’t find it at my local store. Very lite and not a heavy dip at all! But it’s not super great the next day… so make it right before your meal!

    Reply
  8. 5 stars
    Used feta cheese instead and no jalapeño, so good I had to double the recipe! My mom, dad, and brother loved it! Definitely will make again, super easy!

    Reply

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