Street Corn Salsa

In this house, dip is an absolute staple. I'm always looking for new ideas. Recently, we've been enjoying Street Corn Salad and I thought "what if this was creamier and dippier?" So, viola! That's how Street Corn Salsa came to be in our household.

Street Corn Salsa

2 cans fire roasted corn, drained

1-2 jalapeños, chopped

1 cup red onion, chopped

1/2 cup cilantro, chopped

1 lime, juiced

1 cup sour cream

1/2 cup mayonnaise

1/4 cup hot salsa

1 tsp chili powder

1/2 tsp smoked paprika

1 tsp cumin

1 tsp garlic powder

1/2 tsp Cajun seasoning

1/2 cup cotija cheese, grated

1 cup pepper jack cheese, shredded

1 cup colby jack cheese, shredded

In a large bowl, add the drained corn. 

Next, add the jalapenos, onion, cilantro, and lime juice to the corn. 

Add the sour cream, mayo, and salsa to the bowl. 

Next, add the seasonings and cotija cheese. Give everything a good stir until well combined. 

Sprinkle the shredded cheeses a little at a time over the salsa and stir. Repeat this step until all the shredded cheese has been added. 

Cover the bowl with some plastic wrap and place the bowl in the refrigerator for at least an hour before serving. Serve with tortilla chips.

NOTES:

For the love of all that is holy, do NOT use any of the jarred "salsa" you find on the chip aisle. If you aren't going to use homemade, at least hit up the produce section of your local market and get "fresher" salsa. 

In a pinch, you can substitute the cotija cheese with grated parmesan.

Adding the shredded cheese a little at a time and stirring, allows the cheese to distribute without clumping. If you are using pre-shredded bagged cheese, this step is less important but keep in mind the pre shredded stuff will make the salsa less creamy due to the starch used to prevent clumping.

For a better marriage of flavors, let the salsa sit in the fridge for about 3-4 hours.

I personally like to use tortilla chips but any chips or crackers work. Fritos Scoops are pretty yummy with this dip.

ENJOY!

~ Asha Cole