This easy refreshing cowboy elote salsa is the perfect salsa for this summer, not to mention a good taco filler as well. I first had cowboy salsa at a cookout and loved it, over the years I started to add my own twist to it and decided to incorporate my favorite Mexican tree corn (elote) into the mix. This recipe is dairy free but you can definitely add 1-2 tbsp of mayo for a creamier taste, but trust me you won’t even need to.
You can store this salsa in the fridge up to 2-4 days in a container. Rubbermaids new EasyFindLids is the perfect way to store this salsa, this new Designer Series is the same classic EasyFindLids containers you love with a modern look, a beautiful limited-edition Skylight Blue lid color designed by Chris Loves Julia, that will match with any kitchen or if you simply just want to revamp your collection. The lids and base snap into place which means they stack together easily and no mess! Also if you hate searching for lids, don’t worry because one lid fits multiple bases which makes it so easy to store and is space saving!
If you make this dish, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram @thetableofspice or hashtag #thetableofspice or both! Looking through the photos of recipes you all have made is my favorite!
3ears of corn or 1 cup of fresh or thawed out frozen corn
⅓cupscallions finely chopped
⅓cupcilantrofinely chopped
1–2tbsplime juice
½tbsptaco seasoning
1tspsalt
1–2cloves garlic minced
2tsptaijin seasoning
2largeAvocado diced
cojita cheese for garnish
Instructions
Cut the corn of the Cobb and add into a hot skillet, cook the corn until its lightly golden brown.
In a large bowl add black beans, cooked corn, scallions, cilantro, diced avocado lime juice and all the seasonings. Fold everything together until its well incorporated.
Garnish with cojita cheese and serve with chips! Enjoy.
Notes
These are the seasoned black beans I used for the recipe, you can use any brand of choice.
Make this in advance, but leave the avocado out until ready to serve.
I used the leftover filling for tacos, quesadillas and even burritos.
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
