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.