Mexican Street Corn Salsa
This versatile salsa is the perfect topping for tacos, burritos, fajitas…or is delicious served with simple tortilla chips! Mighty Salt™ adds to the complexity of this flavorful dish. You’ll also love this seasoning on chicken, steak, veggies, and of course – corn!
What is Mexican Street Corn?
Mexican street corn — also called elote — is a super popular street food in Mexico. It’s a grilled corn on the cob that’s slathered with a mix of mayonnaise, sour cream (or Mexican crema), chili powder, lime juice, and cotija cheese. Sometimes it’s served on a stick, and it’s known for being creamy, tangy, smoky, and a little spicy all at once.
There’s also a “off-the-cob” version called esquites, where the corn is cut off and mixed with the same toppings in a cup.
What Do I Serve with Mexican Street Corn Salsa?
Mexican street corn salsa (basically elote flavors in dip/salsa form) pairs really well with a lot of dishes! Here are some great ideas:
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Tortilla chips – Classic for scooping!
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Tacos – Especially carne asada, chicken, or shrimp tacos.
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Grilled meats – Like grilled chicken, steak, pork chops, or even burgers.
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Fajitas – Serve it on the side or spooned over the top.
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Quesadillas – Adds a fresh, creamy, tangy contrast.
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Nachos – You can drizzle it over or serve it on the side.
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Rice bowls – Add it to bowls with rice, beans, grilled veggies, and proteins.
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Salads – Toss a spoonful over a basic green salad or a Southwest-style salad.
It’s super flexible — basically, anything Mexican or Tex-Mex inspired would work.
This Recipe Makes a Lot of Seasoning…What Else Can I Use it For?
Mexican street corn seasoning (usually a blend of chili powder, lime, salt, sometimes cheese powder, and a little sugar) is surprisingly versatile! You can use it for way more than just corn. Here are some ideas:
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Corn on the cob – The obvious one: sprinkle it on grilled corn with a little mayo or butter.
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Popcorn – Toss it with freshly popped popcorn and a little melted butter.
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Roasted vegetables – Try it on roasted potatoes, sweet potatoes, zucchini, or cauliflower.
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Tacos – Sprinkle it over taco meat, or even into taco fillings like beans or grilled veggies.
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French fries – Season fries instead of (or along with) salt for a spicy-tangy kick.
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Chicken wings – Toss wings with it after frying or baking.
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Avocado toast – Sprinkle over avocado toast for a quick flavor boost.
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Eggs – Use it on scrambled eggs, omelets, or breakfast burritos.
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Elote-style dip – Mix it into sour cream or crema for a fast chip dip.
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Grilled meats – Rub it onto chicken, pork, or shrimp before grilling.
It basically works anywhere you’d want a smoky, zesty, slightly spicy flavor.
Mexican Street Corn Salsa
Ingredients
- 15 oz can Black beans, drained and rinsed
- 15 oz can Pinto or garbanzo beans, drained and rinsed
- 1 cup Corn, frozen or canned
- 1/2 cup Tomato, chopped
- 1/3 cup Orange bell pepper, diced
- 1/3 cup Red bell pepper, diced
- 1/3 cup Yellow bell pepper, diced
- 1/3 cup Red onion, diced
- 1 Jalapeño, seeded and diced
- 3-4 tbsp Olive oil
- 1 lime, juiced
- 1-2 tbsp Homemade Street Corn Seasoning (see below)
- 1/2 cup Fresh cilantro leaves, chopped
Homemade Street Corn Seasoning
- 2 tbsp Member's Mark™ Chili Powder
- ½ tbsp Member's Mark™ Spanish Style Paprika
- 2 tsp Member's Mark™ Granulated Sugar
- 1 tsp Member's Mark™ Ground Cumin
- 1 tsp Member's Mark™ Fine Garlic Powder
- 1 tsp Member's Mark™ Fine Onion Powder
- 1 tsp Mighty Salt™
- ½ tsp Dried lime peel optional
Instructions
- In a large bowl, combine beans, corn, tomato, bell peppers, onion, and jalapeño. Stir well.
- Drizzle the olive oil and lime juice over the mixture and stir to coat evenly.
- Sprinkle 1-2 tbsp Homemade Street Corn Seasoning over the mixture and stir again. Add in the chopped cilantro and give the mixture a final stir.
- Refrigerate dip for 2-4 hours or overnight to let flavors mingle. Stir well before serving, adding an additional tablespoon of oil if necessary.