Mexican Corn Salsa

Posted by Vanessa in Cooking, August 13, 2018

mexican corn salsa 1

I don’t even know how many times I’ve made this Mexican Corn Salsa this summer.  We all love it so much; it rarely lasts the day here.  Becoming a family regular can take some time in our house, but this sure didn’t.  One of the reasons I’ll miss summer produce come fall is definitely this snack.  If you like fresh sweet corn (and who doesn’t!), you should give this salsa a try.  It’s delicious.

Mexican Corn Salsa

  • Prep Time: 15 minutes.
  • Cook Time: 10 minutes.
  • Ready in 25 Minutes.
  • Makes: 6 Servings
  • 2 tablespoons butter
  • 6 ears corn (shucked and corn cut off the cob)
  • 2 garlic cloves, minced
  • 1/4 cup red onion, finely diced
  • 1/2 jalapeno, finely diced (ribs and seeds removed)
  • 3 tablespoons cilantro, finely chopped
  • juice of 1/2 of a lime
  • 1/3 cup sour cream or plain greek yogurt
  • 1/2 teaspoon cumin
  • 1 teaspoon kosher salt
  • Heat butter in a large nonstick skillet over medium-low heat. Add corn and saute for 10 minutes while you prep other ingredients. After 10 minutes, add garlic and saute for a minute or so; then take skillet off heat.
  • Meanwhile, combine all other ingredients in a large bowl.
  • Add corn to the bowl and stir well to coat.
  • Serve with tortilla chips. This can be eaten right away, at room temperature, or cool. It is delicious - always.

Leave a Reply

You must be logged in to post a comment.