This corn salsa recipe is easy to make any time, and it's absolutely delicious. Mexican Street Corn meets Salsa in this perfect dip recipe!Step-by-step photos can be seen below the recipe card.
Heat corn in the microwave according to the package instructions.
20 ounces frozen corn
Once cooked, transfer to a skillet and toss in the olive oil, cooking just long enough to char the corn to your liking.
1 tablespoon olive oil
Combine all ingredients in a large bowl and stir to combine. Refrigerate until ready to serve. If you need to freshen it up a bit, add another ½ tablespoon of lime juice and stir before serving with chips.
2 tablespoons freshly squeezed lime juice, ¾ cup light sour cream, 4 ounces crumbled feta cheese, ½ onion, 1 jalapeño pepper, 4.5 ounces diced green chiles, 1 cup pico de gallo, ½ cup chopped fresh cilantro, 1 teaspoon garlic salt
Video
Notes
Storage: Store street corn salsa in an airtight container in the refrigerator for up to 4 days.