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Mexican-style corn salsa recipe

Mexican-style corn salsa recipe

2 ratings

Jazz up your sides game with this flavour-packed corn salsa. Charred corn is tossed together with a creamy dressing, coriander, spring onion and lime juice. It's a fab accompaniment to a juicy burger! See method

  • Serves 4 as a side
  • 10 mins to prepare and 10 mins to cook
  • 234 calories / serving
  • Vegetarian
  • Gluten-free


  • 4 corn on the cobs
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp mayonnaise
  • 2 tbsp soured cream
  • 3 tbsp coriander, finely chopped
  • zest and juice of 1 lime, plus 1 lime for garnish
  • 2 spring onions, green parts only, finely sliced
  • 2 tsp chilli powder
  • 100g feta, crumbled
  • ancho chilli flakes, optional
If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    6g 32%
  • Sugars

    2g 3%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 7.6g Protein 7.6g Fibre 4.7g


  1. Brush the corn with olive oil, then heat a griddle pan to high and griddle or barbecue for about 10 minutes, turning regularly, until charred. Remove from the heat, allow to cool enough to handle, then carefully slice the kernels off the cob. 
  2. In a large bowl, combine the mayonnaise, soured cream, 2 tbsp of the coriander, lime juice and zest, spring onion, and 1 tsp of the chilli powder. Add the corn to the bowl, season with salt and pepper, then toss to coat. 
  3. Transfer to a serving bowl, sprinkle with the crumbled feta and remaining chilli powder, and garnish with lime wedges and the rest of the coriander and ancho chilli flakes if you like it hotter.

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