Mexican Street Corn Salsa

Mexican Street Corn Salsa #macrofriendly #skinny #light #healthy

Such an easy addition to whip up for tacos or tostadas or anything Mexican!



  1. Cook corn however you prefer- I love to just microwave it in the husks– 2-3 cobs at a time for about 4 minutes.  Let rest for a few minutes, then husk and slice corn off the cob.  Grilling would be delicious if you’re up to the task!
  2. In a bowl, combine corn, red onion, chipotle cream, cotija (maybe save a little to sprinkle on top at the end), juice from one whole lime, cilantro, garlic powder, chili lime seasoning, and salt and pepper.
  3. Top with any extra cotija and cilantro for garnish and serve on top of tostadas, tacos, nachos etc! Or even over greens as a salad… it would be amazing with this cilantro lime ranch.


For easy logging, follow the gram measurements in my recipe and search “Lillie Eats and Tells Mexican Street Corn Salsa” to find it in My Fitness Pal!


Keywords: Mexican Street Corn Salsa