Name: 30-Minute Grilled Mexican Street Corn Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 4 corn cobs, husk and silk removed; 1 jalapeño, diced small; 1 green onion, green parts only, thinly sliced; 1 garlic clove, minced; 2 tablespoons mayonnaise; 1 tablespoon olive oil, plus extra for brushing corn; Zest and juice of 1 lime; ¼ teaspoon smoked paprika; ¼ teaspoon kosher salt; ¼ cup chopped cilantro; ¼ cup crumbled cotija cheese; Mexican crema; Tortilla chips, for serving

Summer and salsa go hand in hand! And this Grilled Mexican Street Corn Salsa is perfect for all of your summer hosting. It is boldly flavored with grilled corn, creamy mayo, lime, and chili powder, then finished with fresh cilantro and crumbled cotija cheese. While it pairs perfectly with homemade tortilla chips as a refreshing, flavor-packed dip, it's also delicious served as a salad, sauce, or topping!

Street corn salsa in a small bowl with tortilla chips on a plate around it.

There are so many reasons why this grilled Mexican street corn salsa is a must-make, especially in the spring and summer time!

When deciding how to create this recipe, I was inspired by elote, Mexican street corn, and esquite, Mexican street corn salad. I tried to match the bright, fresh, and bold flavors of both. The grilled corn, mayo, lime, and chili powder bring the perfect pop of smokiness, tang, and spice!

Don't have a grill? Don't worry! You can use canned or microwaved frozen corn to make the salsa instead. Just skip the cooking and grilling. Or, if you still want that sweet and perfectly charred flavor, you can also use my oven-baked blackened corn as another great no-grill option.

As an added bonus, this street corn salsa takes just 30 minutes to make, start to finish! Just grill the corn and mix it with a handful of other ingredients.

Not only is it quick and easy to make, but it is also super customizable. If you like spice, add more jalapeño. If you don't eat dairy, leave out the cotija cheese. If you are craving a fresh salad, just add on top of some greens or eat it as is. If you need a quick and easy appetizer, set it out with some chips. Or, eat it as a complete meal on top of this flavorful grilled chicken. Make this delicious corn salsa your own and enjoy!

In addition to being easy to make, this salsa is perfect for nearly any party. It holds up well, so it can also be prepped beforehand. And it is easy to transport and serve as it is best eaten cold or at room temperature.

And what's better than bringing one great dip to a party? Bringing two! This sweet and spicy mango habenero salsa is equally as big on flavor as well!

Ingredients

Instructions

Step 1: Preheat your grill to 425 degrees F. Brush olive oil over the corn cobs.

Sauce for street corn salsa in a bowl with a whisk.

Step 2: Make the sauce for the street corn salsa by adding jalapeño, green onions, garlic, mayonnaise, olive oil, zest and juice of lime, smoked paprika, and salt to a medium bowl. Whisk to combine.

Step 3: Add corn to the grill. Cook, untouched with the grill closed, for 5 to 7 minutes, then flip and cook on the other side, another 5 to 7 minutes.

⭐️ Quick Tip! Let the corn sit on the grill without touching it until you're ready to flip! This will allow it plenty of time to become lightly charred, adding extra flavor to the kernels.

Step 4: Allow corn to cool for a few minutes, then carefully cut it off the cob. Add corn to the bowl with the mayonnaise sauce.

Street corn salsa mixed in a clear bowl.

Step 5: Add chopped cilantro and cotija cheese to the corn mixture. Gently toss to combine.

Street corn salsa in a bowl with a tortilla chip for dipping.

Step 6: Garnish with additional cotija cheese, fresh cilantro, and a drizzle of Mexican crema. Serve with tortilla chips.

Street corn salsa in a serving bowl with a plate of tortilla chips for scooping.

My Top Tips!

⭐️ Let the corn salsa sit for about 10 minutes after you stir it all together. This will help the flavors blend before you serve and eat!

⭐️ If you don't have a grill, you can use an oven! Preheat to 425 degrees F. Roast oil-brushed corn on a lined baking sheet for 5 minutes, turn the corn, then roast another 5 to 7 minutes.