Mexican Corn Salsa is a zesty blend of corn, black beans, peppers, chiles & onions sauteed in butter & spices & mixed with a kicky lime crema. Scrumptious! It’s so good by itself or mixed in other dishes.
Mexican Corn Salsa
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I sure love making easy recipes that we take out to the picnic table & enjoy while soaking in the beauty of our backyard. When it’s warm I like to keep it simple, light & on the munchy side so I can have a few bites & then not be committed to a full plate of food. This is mostly because I’m typically munching while the hubs is grilling dinner on the BBQ & I’m trying to not ruin my appetite completely. I can’t help it, I probably should just wait for dinner- but snacks like this Mexican Corn Salsa are so good.
This works great as a snack with some chips. But then I like to use the leftovers as a wonderful addition to a pot of white rice with some cheese & crackers added to make a casserole. Then, if there’s any more leftover, we use it in our tacos. I could go on & on with how many recipes I would love to add this to. What’s not to like, corn, black beans, peppers, onions & chilies all seasoned with chili powder, cumin & a zingy lime crema. It really is just so delicious!
I sprinkled some chives on top for that added pop of green. Just look at all those colors in there. It’s so gorgeous! I’m in love with pretty food. It makes me want to dive right in. The kids didn’t want to walk away from it. They LOVED it & didn’t want to walk away in fear one of their siblings would get more than they did. It’s definitely a recipe we will be using time & time again.
Mexican Corn Salsa
Ingredients
- 1 14oz bag Ultimate Southwest Blend frozen pack (contains corn, black beans, chilis, red peppers & roasted onions)
- 1-1/2 cups frozen whole kernel corn
- 4 tbsp butter
- 2 tsp chili powder
- 1 tsp cumin
- 2 tbsp mayonnaise
- 2 tbsp lime juice
- 3 tbsp chives
- 2 tsp each Salt/Pepper
Instructions
- Combine corn & corn blend, butter & seasonings (except chives) in a large skillet & saute for 7-10 minutes, or until corn starts to crisp & brown on the edges & beans are softened.
- Add in mayo & lime juice & stir well.
- Transfer to serving bowl, garnish with chives & serve with tortilla chips.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
This is the perfect dish to serve at all your backyard parties through the summer. Everyone just raves over it!
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Looking for more of our favorite munchy snacks?
Don’t miss these great ideas from these bloggers….
The Gunny Sack – Pineapple Salsa
Stuck On Sweet – Caprese Salad Skewers
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Kim Cunningham says
That looks really satisfying and good!
Jennifer Dodrill @ All-In-One-Mom says
Pinned this! Looks really good!
Fabiola says
Looks delish! Do you think some avocado could go in there too? I just love avocado! 🙂 lol.
-Fabi at myheartofmexico.wordpress.com
Let’s Get Real party
Gina Kleinworth says
Oh I suppose you could do that if you planned on eating it all in the same day. I’m not sure how well that would keep. Maybe if you tossed them in lemon juice first. Let me know if you try it, I’d love to know how that addition tasted.
Shehla says
I’ve just recently discovered my love of black beans and this looks great! I’ll try it out this weekend, thanks for sharing! I came by from the Dear Creatives Linky
Miz Helen says
This is a great combination for a Mexican Side Dish. Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Miz Helen
Karen says
Thanks for sharing at Let’s Get Real Friday Party.