If you know me, then you know I love being creative—especially in the kitchen. These salsa recipes are different, fun, packed with flavor, and perfect for your summer cookout or a casual get-together with friends and family.
Elote Salsa (Mexican Street Corn)
My all-time favorite that I reserve for special occasions, this salsa is inspired by Mexican street corn—a version I first learned from my very first chef. Mine is a little different, but it still gives you that classic elote vibe (maybe even more so).
Ingredients:
- 3 ears of sweet corn
- 2 tbsp mayonnaise
- 2 tbsp lime juice
- 1 tsp lime zest
- Tajín, to taste
- Salt, to taste
- 2 tbsp cotija cheese
- 2 tbsp chopped cilantro
Instructions:
Simple is best when it comes to salsa. If I’m grilling, I’ll char the corn first, then slice it off the cob into a bowl and mix everything else in. The goal: minimal mess, maximum flavor, fast.
No grill? Roast the corn on a foil-lined baking sheet at high heat with a drizzle of avocado or vegetable oil. Or sauté it in a pan—the same oil rules apply.
You’re looking for that rich char on the corn, freshness from the lime, zing from the zest, heat from the Tajín, and herbaceousness from the cilantro. The mayo gives it body and that silky mouthfeel.
Note: You can swap out the Tajín for fresh chilies. Just go easy—Tajín is a lime-chili blend, and you’re already adding lime juice.
Mango (Pineapple) Salsa
I’ve made mango salsa a handful of times, usually over fish on a bed of rice. And every time I wonder: why don’t I make this more often? Pineapple works beautifully here, too.
Ingredients:
- 2 ripe mangoes or 1 small pineapple, peeled and diced
- ½ small red onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 2 tbsp lime juice
- ¼ cup chopped cilantro
- ½ avocado, diced
- Salt, to taste
Instructions:
In a medium bowl, gently combine all ingredients. Taste and adjust the lime juice or salt as needed. Let it sit 10–15 minutes before serving so the flavors can meld.
Notes:
- Use mangoes or pineapples that are just soft to the touch for the best flavor.
- Add orange zest or a splash of orange juice for extra brightness.
- Store in the fridge for up to 2 days—though it’s best fresh!
Pico de Gallo with Avocado and Melted Cheese
This is a recipe I picked up from a family friend. It’s a twist on the classic that’ll have you thinking, why didn’t I think of this?
Ingredients:
- 3 Roma tomatoes, diced
- ½ small red onion, finely chopped
- 1–2 jalapeños, seeded and minced
- 1–2 ripe avocados, diced
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- Salt, to taste
- ½ cup shredded sharp cheddar (or more—I always go for more)
Instructions:
- Make the Base: In a medium bowl, combine tomatoes, onion, jalapeño, lime juice, cilantro, and salt. Stir gently.
- Add the Avocado: Fold in the diced avocado gently—you want to keep it chunky. Adjust seasoning to taste.
- Melt the Cheese: Transfer the mixture to an oven-safe dish. Sprinkle cheddar over the top and broil for 2–3 minutes until melted and bubbly.
- Serve Warm: Best with tortilla chips, but also incredible spooned over tacos or grilled meats—especially flank or strip steak.
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