Mexican Corn Salsa

I first tried Mexican corn on the cob in Los Angeles at Cervteca and fell in love. So when I saw this recipe I had to try it out. I. am. in. love.. I decided although it is delicious enough to eat by the spoonful it is best suited as a salsa and tweaked the recipe slightly. This will go fast at parties, just make sure to save a little for yourself for later!
Here is what you will need:
-16 oz of frozen corn (I made the recipe x3)
-1/4  EVVO
-1/4 C light sour cream
-1/2 C of Cotija cheese, shredded (plus some for topping) *I found this cheese in the specialty cheese section
-3 T lime juice
-2 T lemon juice
-1/4 C of fresh cilantro, finely chopped
– 2 T jalapeno, finely chopped
-1/4 C of red onion, chopped
-1 T of chili powder (plus some for topping)
-salt and pepper to taste
What to do:
-Heat EVVO over medium heat in skillet
-Add corn and cook until char, stir occasionally (about 7 minutes)
-Mix all other ingredients together
-Fold in corn
-Top with left over Cotija cheese and chili powder
-Serve warm or cold w/ tortilla chips
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