Go Back

Creamy Corn Salsa

A crowd-pleasing dip with sweet caramelized corn kernels, tangy lime, and fresh herbs in a rich, velvety base perfect for entertaining.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Servings: 16
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh or frozen corn kernels
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/3 cup cotija cheese, crumbled (or feta cheese as substitute)
  • 2 tablespoons lime juice
  • 1 jalapeño, finely diced and seeded
  • 1/4 cup red onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • salt and pepper to taste

Method
 

  1. Heat a large skillet over medium-high heat. Add corn kernels and cook for 5-6 minutes, stirring occasionally, until they develop golden spots and smell slightly nutty. Let cool for 5 minutes.
  2. In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, and cumin until smooth and well-combined.
  3. Fold in the cooled corn, diced jalapeño, red onion, and half of the crumbled cotija cheese.
  4. Add chopped cilantro, salt, and pepper to taste. Top with remaining cheese and serve immediately, or refrigerate for up to 30 minutes to let flavors meld.

Notes

Don't skip caramelizing the corn for sweet, nutty depth. Avoid over-mixing once cheese is added. Let corn cool before mixing to prevent wilting herbs. Can be made 24 hours ahead - add cilantro just before serving. Refrigerate leftovers up to 3 days. Bring to room temperature before serving for best texture.