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.
Servings: 4 people
Ingredients
- 2 ears corn kernels husks and silks removed
- ½ cup grape or cherry tomatoes quarterted
- ¼ cup Cotija cheese
- ¼ cup red onion finely diced
- ¼ cup mayonnaise
- 1 jalapeños seeded and diced
- 2 Tablespoons fresh cilantro leaves minced
- 1 Tablespoon Hey Grill Hey Fiesta Rub
- fresh lime juice to taste
Instructions
- 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.
Notes
Hey Grill Hey Fiesta Rub
- Purchase in the Hey Grill Hey Store here
- Make your own following the recipe here
Nutrition
Calories: 130kcal | Carbohydrates: 3g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 250mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 0.3mg