Description
A quick, vibrant, and creamy corn salsa that balances sweet, spicy, tangy, and cool flavors. Perfect for potlucks, this dish comes together in under 15 minutes and pairs beautifully with chips, tacos, or grilled meats.
Ingredients
Scale
- 3 cups fresh corn kernels (cut from 4 ears) or 3 cups frozen corn (thawed)
- 1 medium red bell pepper, finely diced
- 1/2 cup red onion, finely diced
- 1/2 cup fresh cilantro leaves and tender stems, chopped
- 1 small jalapeño pepper, seeded and finely minced
- 3–4 tablespoons fresh lime juice
- 1 cup sour cream or full-fat Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the corn: If using fresh, cut kernels off the cob. If using frozen, thaw in a colander under cold water and squeeze out excess moisture gently.
- Dice the red bell pepper and red onion finely. Mince the jalapeño and chop the cilantro.
- In a large mixing bowl, combine the drained corn, diced peppers, onion, jalapeño, and cilantro. Toss gently.
- In a separate smaller bowl, whisk together the sour cream (or yogurt), mayonnaise, lime juice, cumin, chili powder, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the creamy mixture over the corn and vegetable mix. Fold gently with a large spoon or spatula to coat evenly without crushing the corn.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- Taste and adjust seasoning with more salt, lime juice, or jalapeño as needed before serving.
Notes
[‘Drain frozen corn thoroughly to prevent a watery salsa.’, ‘Soak diced red onion in cold water for 10 minutes to mellow the bite if desired.’, ‘Chilling for at least 30 minutes is crucial for flavor melding.’, ‘Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.’, ‘For a vegan version, substitute sour cream and mayo with cashew cream or dairy-free yogurt.’]
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 6
- Sodium: 320
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 18
- Fiber: 2
- Protein: 3
Keywords: corn salsa, creamy corn dip, potluck recipe, quick appetizer, summer side dish, zesty corn salsa, vegetarian dip