This salsa is not only incredibly delicious, it’s super versatile too. Scoop it up with chips, stuff it into an avocado, turn it into tacos or use to top nachos or a tostada or just eat it on it’s own! The possibilities are virtually endless.
This salsa is definately best with fresh corn, but frozen corn will work just fine. Pan roast the corn for a buttery, smokey flavor. A little garlic, bell pepper and jalapeno add fresh flavor, and the cumin, cheeses, cilantro and lime bring all the flavors of street corn to this salsa.
A perfect add to your Cinco De Mayo table but you’ll want to enjoy this one all summer long.
This salsa is not only delicious, it's so versatile. Scoop it up with chips, stuff it into an avocado, turn it into tacos or top nachos or a tostada or just eat it on it's own! The possibilities are virtually endless.
- 4 ears of corn on the cob or 4 cups thawed frozen corn
- 4 tablespoons butter, divided
- 1 small red bell pepper, chopped
- 2 cloves garlic, finely chopped
- 1 fresh jalapeno pepper, seeded and finely chopped
- 1 teaspoon ground cumin
- 2 green onions, thinly sliced
- 2 tablespoons grated cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
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Remove corn kernels from ears of corn with sharp knife; set aside.
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Heat large nonstick skillet over high heat and melt 2 tablespoons butter.
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Add corn kernels and red pepper. Season with salt and pepper if desired. Cook, stirring occasionally, 6 minutes or until corn and peppers begin to brown.
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Add garlic, jalapeno and cumin and cook 3 minutes, stirring occasionally.
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Stir in green onion, cheeses, cilantro, lime juice and remaining butter.
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Garnish with additional cotija, cilantro, green onion and jalapeno slices if desired. Serve warm with chips.
To make this a creamy salsa, stir a few tablespoons of your favorite mayonnaise.
To make this recipe plant based, use your favorite plant butter, and vegan Parmesan cheese, instead of cotija.
photography by Paul Gelsobello Studio
prop styling by Deb Reggieri
