Recipe: Cojita Street Corn Salad

street corn salsa dip made with rad salsa mix, cheese, and corn in skillet


  • 3 tbsp RadSalsa⚡️ mix (all flavors work well, but we like it with Traditional)
  • 2 15 oz cans of corn, drained and rinsed
  • ½ red onion, diced
  • 2 tbsp garlic, mined
  • 1 tbsp butter
  • 1 cup cojita cheese, crumbled
  • ¼ cup sour cream
  • ¼ cup cream cheese, softened
  • ¼ cup cilantro, chopped
  • Garnishes: green onion, cilantro, cotija cheese crumbles


  1. In a medium size cast iron skillet over medium heat, add butter, onion, and garlic. Saute for 5 minutes.
  2. Add the corn and saute an additional 10 minutes, or until corn begins to blacken slightly.
  3. While corn is cooking, mix together the RadSalsa⚡️ seasoning and all remaining ingredients in a medium size bowl.
  4. Add the cotija cheese mixture to the corn and stir until combined.
  5. In a medium size bowl, combine shrimp and taco seasoning.
  6. If serving hot, allow to cook for an additional 10 minutes.
  7. If serving cold, remove from heat, allow to cool for 20 minutes, cover, and place in refrigerator for 2 hours before serving.
  8. Garnish with chopped green onion, cilantro, and cotija cheese crumbles.
  9. Serve with tortilla chips or as a relish on tacos!

Try it out with our Sea Salt and Lime Traditional mix today!


skill with roasted corn and rad salsa spice mix
Recipe and photography
Laura The Dietitian for RadSalsa⚡️