This corn salsa is easy to fix and is loaded with vibrant vegetables. It's perfect for a summer cookout. Serve with tortilla chips, or use as a nacho topping.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cut the corn kernels off the cob using a sharp knife.

  • Combine Mexican sour cream, oil, and lime juice in a mixing bowl; stir to mix well. Add Mexican seasoning and adobo. Mix well. Add corn kernels, green onions, bell pepper, and cilantro to the bowl. Toss to combine.

Cook's Note:

You can use drained canned corn or cooked corn on the cob, allowing it to cool before adding it.

Nutrition Facts

76.2 calories; protein 2.1g 4% DV; carbohydrates 10.3g 3% DV; fat 3.8g 6% DV; cholesterol 3.2mg 1% DV; sodium 65.3mg 3% DV. Full Nutrition