Street Corn Salsa (for chicken rice bowls)

Name: Street Corn Salsa (for chicken rice bowls)
Cuisine: American, Mexican, Latin American
Ingredients: 1 (14.5 ounce) can corn, drained; or 2 cups cooked corn (about 4–5 cobs); 2 garlic cloves, minced (about 1 tsp); 2 Tbsp mayonnaise; 1 Tbsp lime juice (1/2 lime); 1/4 tsp chili powder (or Cajun blackened seasoning); 1/4 cup chopped cilantro Or Italian Parsley; 1/4 cup sliced green onions; Smokey paprika to taste; Salt to taste; Black pepper to taste; 1 minced jalapeño, i (or red pepper flakes)

3 steps

Creamy street corn salsa with garlic, lime, mayo, cilantro, and green onions—great over taco-seasoned chicken and rice. Make ahead and add jalapeño for heat.

Updated at: Mon, 04 May 2026 03:22:49 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories447.1 kcal (22%)

Total Fat25.9 g (37%)

Carbs55.3 g (21%)

Sugars16.9 g (19%)

Protein9.2 g (18%)

Sodium1634.6 mg (82%)

Fiber8.5 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 x 14.5 ouncecan corn

drained, or 2 cups cooked corn 4- cobs

¼ tspchili powder

or Cajun blackened seasoning

¼ cupcilantro

chopped, Or Italian Parsley

¼ cupgreen onions

minced, or red pepper flakes

Instructions

Step 1

For the chicken: Coat chicken in olive oil and season with taco seasoning. Heat a large sauté pan over medium-high heat. Cook until chicken is cooked thoroughly, 7–10 minutes. We Grilled the Chicken and Corn.

Step 2

For the Street Corn Salsa: Combine all ingredients and store in the refrigerator. ADD SMOKEY PAPRIKA TO CORN TO ADD A SMOKEY FLAVOR TO THE CORN SALSA

Step 3

To assemble: Top cooked rice with chicken and Street Corn Salsa.