Mexican Street Corn Salsa

A delightful homemade salsa filled with fresh ingredients and bursting with flavor. A perfect appetizer or snack when entertaining family and friends!

Course Appetizer

Cuisine Mexican

Keyword salsa

Servings people

Calories 321kcal

Author Sara

Ingredients

For the Salad

3 cups fresh or canned corn drained
1 ½ tablespoons olive oil
1 avocado peeled, cored and diced
1 tablespoon fresh lime juice
1 jalapeño seeded and diced
¾ cup roma tomatoes diced
½ cup red onion diced
½ cup black beans rinsed
¾ cup Feta cheese divided
¾ cup fresh cilantro chopped
Tortilla chips for dipping

For the Creamy Dressing

3 tablespoons mayonnaise
1 clove garlic minced
½ teaspoon cayenne pepper
2 tablespoons fresh lime juice
salt and pepper to taste

Instructions

In a medium skillet, heat olive oil.
Add the corn and stir occasionally until kernels are slightly charred (about 10 minutes).
Allow to cool.
In a small bowl prepare the creamy dressing. Whisk together the mayo, garlic, cayenne pepper, lime juice, salt and pepper. Set aside.
Place the avocado in a small bowl and drizzle with a tablespoon fresh lime juice.
Transfer the cooled corn kernels to a large mixing bowl.
Add the jalapeño, tomatoes, onion, beans, half of the Feta cheese and cilantro.
Pour the dressing over the mixture and combine.
Gently add in the diced avocado.
Top with remaining Feta cheese.
Serve with tortilla chips.

Notes

Feel free to change the type of peppers you use if you prefer a spicier or milder salsa.

Nutrition