Street Corn Salsa is filled with roasted corn, feta, lime juice, sour cream, cilantro, pico de gallo, and more! This amazing elote salsa recipe works for just about every occasion! Make it for Cinco de Mayo, for tailgating, for Taco Night, or for a simple summer appetizer.
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Why We Love This Street Corn Salsa Recipe
I’m a big fan of Mexican Street Corn. There’s something about it that I just can’t get enough of! This street corn salsa recipe really has my heart, guys. There is just so much flavor in this easy salsa dip with so little effort. My kind of recipe indeed!
- Easy. This dip is just a bunch of amazing ingredients mixed together, with a little bit of cooking (or heating up, really) involved. It’s ready in no time for last-minute snacking.
- Fresh. Corn, onions, jalapeños, and pico de gallo are crunchy, chunky, and fresh!
- Delicious. The combination of fresh veggies and creamy cheese is so balanced and flavorful.
Variations on Elote Salsa
It’s easy to adjust this recipe to your personal tastes. It’s medium-spicy as is, but you can decrease the spice level by omitting the jalapeños or green chilies. If you prefer a soupier texture, you can use a cup of your favorite salsa in place of the pico. If you can find it, swap the feta for cotija or queso fresco for a more authentic flavor.
How to Store and Reheat
This street corn salsa can be stored in the refrigerator for up to 4 days. Add a bit of lime juice and mix to freshen it up!
Serving Suggestions
I love this Mexican street corn salsa on its own, as a dip with crispy blue tortilla chips, or as a garnish on everything from tacos to chicken breasts.
More Street Corn Recipes To Try
Notes from the Test Kitchen
It’s important to use fresh ingredients when making this delicious corn salsa recipe. This is one of our staples of Summer, and the ingredients make all the difference!
Street Corn Salsa 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
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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What is the second ingredient? Or do I throw a tablespoon itself in the salsa? LOL
Looks yummy! Can you make this ahead of time? Will it keep if you make it a day or so ahead?
The second in the list of ingredients is missing only Only says 1 tablespoon.
Olive oil, according to my opinion. Helps to char the corn after cooking corn to package directions.
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