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Mexican Street Corn Salsa Recipe

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This recipe for Mexican Street Corn Salsa is from The Russ Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ears of corn 360 g
1/4 cup of diced red onion 50 g
1 tbs 15 g chipotle cream (if you don’t have this on hand, you could just substitute 1 tbs of fat free sour cream or low fat mayo… plus additional chili powder to taste. But you won’t regret keeping it on hand for just about EVERYTHING.)
1 tbs 15 g cotija (can sub feta or parmesan if you don’t have it.)
1 lime juiced
Handful of chopped cilantro
1/4-1/2 tsp garlic powder
1/4-1/2 tsp Trader Joes Chili Lime Seasoning or regular chili powder (the truth is I just sprinkle both of these on until it tastes good.
A good pinch of kosher salt and pepper
Directions:
Directions:
1. Cook corn however you prefer- I love to just microwave it in the husks– 2-3 cobs at a time for about 4 minutes. Let rest for a few minutes, then husk and slice corn off the cob. Grilling would be delicious if you’re up to the task!
2. In a bowl, combine corn, red onion, chipotle cream, cotija (maybe save a little to sprinkle on top at the end), juice from one whole lime, cilantro, garlic powder, chili lime seasoning, and salt and pepper.
3. Top with any extra cotija and cilantro for garnish and serve on top of tostadas, tacos, nachos etc!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 min

 

 

 

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