Sweet Corn Salsa
Topping, snack or side dish, that’s your call! There are many ways to enjoy this simple and delicious Sweet Corn Salsa. I originally made it to go with my Mexican Style Shredded Beef. Given the mix of sweet corn, tangy lime, fresh cilantro and sour cream it is light and flavorful. It can be scooped up with tortilla chips, layered into tacos (my favorite) or as a side to any meat and starch you can dream up. We have always eaten it cold from the fridge, but I don’t see why it wouldn’t be great warmed up with extra cotija cheese crumbled on top… just like Mexican Street Corn! Let me know if you try it this way!
Prep & Mix
To keep it simple, I use canned corn, but this would be fantastic with grilled fresh corn if you have the time for it. Otherwise, the only prep is cleaning and chopping the bell pepper, onion and cilantro.
Mix it all together in a bowl and it is ready to go. You can also make it ahead and store it in the fridge for several hours. This Sweet Corn Salsa goes well with barbecue, grilled meats, roasted fish or southwest style dishes.
Gluten Free Friends of Sweet Corn Salsa
Sweet Corn Salsa
Ingredients
- 10 oz canned corn (drained)
- ½ red bell pepper (seeded and diced)
- ⅓ cup fresh cilantro (rinsed well and finely chopped)
- ⅓ cup red onion (finely chopped)
- ⅓ cup sour cream
- ⅓ cup cotija or queso fresco (crumbled)
- 2 tbsp lime juice (freshly squeezed)
- ½ tsp smoked paprika
- salt and pepper to taste
Instructions
- Combine all ingredients in a medium bowl. Mix well. Serve right away or store covered in the fridge for up to 24 hours.
