Street Corn Salsa Recipe
Servings: 8
Calories: 174kcal
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.
Print Recipe
Ingredients
- 20 ounces frozen corn (2 packages)
- 1 tablespoon olive oil
- 2 tablespoons freshly squeezed lime juice (from 1 lime)
- ¾ cup light sour cream
- 4 ounces crumbled feta cheese
- ½ onion diced
- 1 jalapeño pepper finely chopped
- 4.5 ounces diced green chiles drained (1 can) - we used Old El Paso
- 1 cup pico de gallo
- ½ cup chopped fresh cilantro
- 1 teaspoon garlic salt
Instructions
- 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.
Nutrition
Calories: 174kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 737mg | Potassium: 309mg | Fiber: 3g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 17mg | Calcium: 113mg | Iron: 1mg