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.
Mexican 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!!!
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 🙂
Mexican Street Corn Salsa
- 1 1/2 cups corn
- 1 jalapeno
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 lime
- 2 Tablespoons fresh cilantro chopped
- 2 ounces cotija cheese
- 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.