Street Corn Salsa is a traditional American recipe (from Tex-Mex cuisine) for a classic salsa of esquites-style corn blended with cheese, chillies and pico de gallo. The full recipe is presented here and I hope you enjoy this classic American version of: Street Corn Salsa.
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This is a Tex-Mex recipe for a salsa that’s based on the flavours of Mexican street corn off the cob (esquites), blending it with cheese, chillies and pico de gallo to form a salsa dip.
Ingredients:
550g frozen sweetcorn
1 tbsp olive oil
2 tbsp freshly-squeezed lime juice
200ml sour cream
115g feta cheese, crumbled
½ onion, diced
1 jalapeño chilli, finely chopped
100g green jalapeños (from a jar), drained
250ml pico de gallo
12g fresh coriander, chopped
1 tsp garlic salt
tortilla chips, to serve
Method:
Cook the sweetcorn by heating in a microwave according to the package instructions.
Place a large frying pan over medium heat. Once hot add in the microwaved sweetcorn and toss with the olive oil, cooking just long enough to lightly char the maize.
Turn the sweetcorn into a bowl them mix in all the other ingredients, stirring to combine. Allow to cool then refrigerate until you’re ready to serve.
If you need to freshen it up a a little, then add another ½ tablespoon of lime juice and stir to combine before serving with tortilla chips.
