Mexican Corn Salad/Salsa

When I think of the perfect salsa or side dish I always think of this homemade corn salad! It is great to use as a salsa with tortilla chips, to put on top of tacos, or just eat by the spoonfuls by itself!

This salad is a blend of charred corn, sour cream, jalapeno, mayonnaise, red onion, tomato, bell pepper, seasonings, lime and cilantro.

I promise that every bite is delicious!

Just look at this deliciousness


-2 tablespoons of olive oil (or oil of your choice – I like avocado oil)

-5 ears of sweet corn (can used frozen or canned but I think fresh corn is the best)

-2 tablespoons of chopped red onion (more or less to your liking)

-1/2 of a chopped tomato (more or less to your liking)

-2 tablespoons of chopped cilantro

-Salt and pepper to taste

-1/4 teaspoon of each: cayenne pepper, cumin, parsley and paprika

-1 minced clove of garlic

-1/2 of a green bell pepper, finely diced

-1 jalapeno (optional to remove or keep seeds and rib)

-2 tablespoons of sour cream (or mexican crema)

-1 tablespoon of mayonnaise

-Queso fresco cheese to your liking


-Heat oil of your choice in a cast iron pan on medium heat (can also grill the corn)

-Grill corn until there are charred areas (approx. 3-5 minutes)

-Allow corn to cool then cut off the cob and place into medium size bowl

-Chop onions, bell pepper, jalapeño pepper, cilantro, tomato, and garlic

-Add in remaining ingredients and mix together

-Cover with plastic wrap and place into fridge (best if the flavors can marinade together for over a hour)

-Enjoy!!! I love it by itself or with lime tortilla chips

XOXO – Darci from dine with Darci

Taco recipe (pictured above:

2 thoughts on “Mexican Corn Salad/Salsa

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