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Corn Salsa
very different

This is a very Mexican recipe because we have the corn as main ingredient. The whole world knows that the Mexican salsas are spicy and many chilies are used in its preparation however if you don’t like the spicy salsas, then this is your salsa because any chili is used in its preparation .

The reason why the corn salsa is not spicy, is to keep the corn’s flavor because the hotness would overshadow it. Well and this salsa has another surprise because it is also very creamy. Definitely is a salsa that you must try and we are sure that you will like its sweetness and subtlety – is an irresistible salsa.

This salsa is very versatile because it can be used to put to some chicken breasts, it can also be used to give a magnificent flavor to a pasta dish and it could even be used to season a salad. Enjoy it!

About the Recipe

  • This recipe is a bit laborious but everything is easy to make.
  • To make the salsa cream cheese is used and it must not have any flavoring.
  • As part of the preparation Mexican cream is used and in case of don’t getting it, you can prepare it.
  • The preparation of this salsa will take you .
  • The recipe is for 2 cups.


  • 2 cups of canned Golden Corn Kernels (15.5 oz)
  • 1/4 of an Onion (1.2 oz)
  • 1/2 Cream Cheese bar (3.4 oz)
  • 6 tablespoons of Mexican Cream (3 fl oz)
  • 1½ cups of Chicken Stock (12.6 fl oz)
  • 1 tablespoon of Butter (.5 oz)
  • Pepper to taste
  • 1/4 tablespoon of Salt

  • Cookware

  • 1 Saucepan
  • 1 Blender
  • 1 Cutting Board
  • 1 Turner
  • 1 Knife

  • Directions

    Perform some Activities

    1. Finely chop 1/4 of an onion.
    2. Melt in a saucepan over low heat 1 tablespoon of butter.

    The butter must not burn, if not it will no longer be useful.

    1. Add in the saucepan the onion that was minced and fry it for approximately 1 minute, until it looks a bit transparent; stir regularly.
    2. Incorporate in the saucepan 2 cups of canned golden corn kernels. Mix the ingredients and fry them for about 30 seconds, until the corn is lightly fried; stir regularly.
    3. Pour in the saucepan 1½ cups of chicken stock. Mix the ingredients and bring the broth to a boil over high heat.
    4. When the broth boils reduce to low heat and cook it for 5 minutes, so the flavors mix; stir occasionally.

    Blend and Cook

    1. Transfer from the saucepan to a blender the mixture that was cooked.
    2. Also add in the blender:
    • 1/2 Cream Cheese bar.
    • 6 tablespoons of Mexican Cream.

    1. Blend very well the ingredients.
    2. Put in the saucepan:
    • The Mixture that was blended.
    • Pepper to taste.
    • 1/4 tablespoon of Salt.

    1. Mix the saucepan ingredients and bring the corn salsa to a boil over medium heat; stir occasionally.
    2. When the corn salsa boils turn off the heat.

    Soft and Delicate

    The Corn Salsa served on pasta

    * Since this salsa is prepared with Mexican cream and cream cheese, it will only last 2 days in the fridge.

    Variation: Black beans can also be added to the corn salsa.

    Did you like the Corn Salsa?

    Mexican Salads

    Tuna Salad
    Zucchini and Corn Salad
    Mixed Salad
    Cucumber Salad
    Green Bean and Corn Salad

    Additional Info

    Some very colorful bowls for your salsa.

    This cream cheese is natural and it can be used in the salsa.

    A very Mexican tablecloth.

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