Mexican Street Corn Salsa

This Mexican Street Corn Salsa is loaded Cotija cheese, fresh cilantro, and a blast of zesty lime, great as a dip or as a topper for tacos.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Appetizers, Condiment, Side Dish, Side Dishes

Cuisine: American, Mexican, Party Food

Keyword: Mexican Street Corn Salsa

Servings: people

Author: Susie Bulloch

Preheat the grill. Set your grill or oven to 450 degrees F.
Grill the corn. Place the corn directly on the grill grates, close the lid, and cook for 5 minutes. Then, open the lid, give everything a flip, and close the lid. Give everything 5 more minutes.
2 ears corn kernels
Make the salsa. Remove the corn to a cutting board. Using a sharp knife, cut the grilled corn off the cob, then transfer to a medium bowl. Add in the quartered tomatoes, Cotija cheese crumbles, sliced jalapeños, and red onions. Gently stir in the cilantro, mayonnaise, Fiesta Rub, and lime juice, until combined.
½ cup grape or cherry tomatoes, ¼ cup Cotija cheese, ¼ cup red onion, 1 jalapeños, 2 Tablespoons fresh cilantro leaves, 1 Tablespoon Hey Grill Hey Fiesta Rub, fresh lime juice, ¼ cup mayonnaise
Serve and enjoy. Enjoy this salsa right away. or let it continue to marinate for a couple hours in the fridge for deeper levels of flavor. Serve it with tortilla chips, or on top of some tacos or steak.

Hey Grill Hey Fiesta Rub