Street Corn Salsa (Esquites), Mexican Style

Worth keeping Cinco de Mayo simply as much as St. Patrick’s Day (and I love St. Patrick’s Day). Why? Because the food is *chefs kiss*. I truly don’t drink anymore, but the old me would’ve also included margaritas – because I do love me a good salty rimmed marg, but I digress. Any good Mexican feast (at least in our home) has to have some form of chips and salsa situation. Sometimes its pico de gallo, other times its my kitchen-made salsa or guacamole and on an ambitious day it’s both.

As of recently, I’ve been truly loving this Mexican street corn salsa.

The combination of charred corn, creamy mayo, fresh cilantro and salty cotija cheese has me in a chokehold. And I kept this dish light by not adding a ton of mayo, but if you want it extra creamy go for it or add a dollop of sour cream.

Serve it with tortilla chips, in tacos, burritos or in your regular rice bowl.

To cook this Elote Salsa Set out:

• avocado oil spray – Or use extra light olive oil spray.
• sweet corn – I use (thawed) Birdseye baby gold and white corn. (not sponsored)
• mayonnaise – Use any you prefer!
• lime juice – Adds flavor and a touch of acidity.
• cilantro – Lends a pop of bright herbaceous freshness.
• ancho chili powder – Adds flavor-packed smoky flavor.
• kosher salt –Enhances the flavors intros salsa.
• cotija cheese (not pictured) – Or substitute with queso fresco or crumbled feta.

Lightly spray a nonstick skillet with ghee oil spray or extra light olive oil spray. Add in a 14 ounce bag of corn – thawed if frozen.

Spread in an even layer and leave it be for a few minutes until a golden char. Stir and repeat until charred and toasty.

Add the charred corn to a bowl with 2 tablespoons mayonnaise, juice of 1/2 a large lime (about 2 tablespoons), 2 tablespoons finely minced cilantro, 1/2 teaspoon ancho chili powder and a pinch or two of kosher salt.

Stir until combined.

Transfer to a serving bowl and top with 2 tablespoons crumbled cotija, queso fresco or feta cheese even. I also like to add a little extra cilantro and ancho chili powder to garnish.

Other Ways To Serve Mexican Street Corn Salsa:

• As a dip with tortilla chips.
• Add to your go-to rice bowls.
• Use in quesadillas.
• Top tacos or nachos.
• Lends a satisfying layer in burritos.
• Adds flavor your regular salad.

Enjoy! And if you give this Mexican Street Corn Salsa recipe a try, let me know! Snap a photo and tag me on twitter or instagram!