Creamy Street Corn Salsa

I first made Street Corn Salsa in 2023 for an art opening that fell on Cinco de Mayo.  I’d made other TexMex things for the food table–I don’t now remember what–but I distinctly remember this salsa drawing a crowd. (Actually, my notes say, “OMG! THIS was the belle of the ball!  Do again!”)  I sort of made this salsa up as I went along after hearing another good cook mention a street corn dip.  I tried to contact her, but didn’t manage to catch her.  I muddled through myself, and several attendees tracked me down to ask for this recipe.  I knew right then I had a hit on my hands.  I made that first batch with frozen white corn, and it’s really good that way.  But making it with fresh white corn is something else altogether.  I’ve made it a bunch of times both ways since then, and it’s always popular.  

As I write this, six ears of just-picked, not-yet-shucked white corn are in my refrigerator for the very first time this year.  (Thanks, Dad!)  I’m headed to the store for chips and a poblano pepper, and I’ll be making Street Corn Salsa this afternoon.  What a delicious way to eat your veggies!

Street Corn Salsa is very easy.  Rather than charring the fresh corn, I steam blanch it in the microwave.  (That’s a fancy way of saying I throw the corn still in the husks in the microwave and turn it on.)  Feel free to char it instead if you wish.  Either way, cut it off the cob after it’s cooked.  Stir it up with some sour cream, diced pepper, lime, some seasoning, a little cheese, and you’re done!  

As I mentioned, you don’t have to use fresh picked corn.  You can use frozen or canned corn.  If using frozen, do thaw it first.  With both frozen and canned corn, I think white shoepeg corn is the best product for Street Corn Salsa.  If using fresh corn, use whatever you have–the fresher the better.

I like to use a poblano pepper.  You could use a bell pepper, if you prefer.  I’ve used a red bell pepper before.  You could use jalapeño peppers, but you might want to adjust the seasoning since the seasonings carry their own heat.

If you don’t have sour cream in the fridge, you can use mayo or plain greek yogurt instead.  If you have cotija cheese, go ahead and use that.  I never have it but I always have feta crumbles, and they’re just fine.  No, really.  They are.  And they’re better than the more expensive block of feta, because the pre-crumbled is drier.

I’m sure you have both chili powder and smoked paprika.  If you don’t have tajín seasoning, get some!  It’s on the international aisle in the Mexican/Latin section.  It’s a salt/powdered chile/dehydrated lime combo and it’s utterly delicious.  Buy it.  You haven’t lived until you’ve had fresh summer watermelon with tajín sprinkled on it.  (That’s tuh-HEEN, BTW.)

Finally, if you or yours are sensitive to cilantro–skip it.  

This recipe makes about a quart, thank goodness.  I can’t tell you how much of it I ate as I was taking photos.  You are SO going to be buying corn all season long!