Description
Make a creamy, smoky corn salsa that tastes just like the popular restaurant version at home.
Ingredients
Scale
- 2 cups frozen corn kernels, thawed
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 2 tablespoons fresh lime juice
- 1 small jalapeño, minced (seeds removed for less heat)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the thawed corn kernels. Cook, stirring occasionally, until the corn is lightly charred, about 5 to 7 minutes. Remove the corn from the heat and let it cool slightly.
- In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, smoked paprika, chili powder, cumin, and salt until smooth.
- Add the cooled charred corn, minced jalapeño, red onion, and cilantro to the mayonnaise mixture. Stir gently to combine all ingredients.
- Fold in the crumbled cotija cheese last, mixing just enough to distribute it evenly without breaking it down too much.
- Taste the salsa and adjust salt or lime juice if needed.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a smokier flavor, roast the corn on a grill or under the broiler instead of pan-frying.
- You can substitute Parmesan cheese for cotija if cotija is unavailable, but the flavor profile will change slightly.
- This salsa tastes best when made a few hours ahead of time.
- Prep Time: 10 min
- Cook Time: 7 min
- Category: Side Dish
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 5
- Sodium: 350
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 6
- Cholesterol: 25