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Copycat Mexican Grill Roasted Corn Salsa

A close-up of vibrant Copycat Mexican Grill Corn Salsa featuring charred corn kernels, diced red onion, and cilantro in a white bowl.
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Recreate the smoky, slightly creamy corn salsa served at popular Mexican grills using this straightforward recipe.

Ingredients

Scale
  • 3 cups frozen or fresh corn kernels
  • 1 tablespoon olive oil
  • 1/2 cup finely diced red onion
  • 1/2 cup finely diced jalapeño (seeds removed for less heat)
  • 1/2 cup finely chopped fresh cilantro
  • 1/4 cup mayonnaise or sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. If using frozen corn, thaw it completely. Pat the corn dry with paper towels.
  2. Heat the olive oil in a large skillet or grill pan over medium-high heat. Add the corn and cook without stirring for 3 to 4 minutes until kernels begin to char and brown slightly. Stir and cook for another 2 minutes until you achieve a smoky char on several kernels. Remove corn from heat and let it cool slightly.
  3. In a medium bowl, combine the cooled charred corn, red onion, jalapeño, and cilantro.
  4. In a small bowl, whisk together the mayonnaise (or sour cream), lime juice, cumin, salt, and pepper until smooth.
  5. Pour the dressing mixture over the corn mixture. Stir gently until all ingredients are evenly coated.
  6. Cover the salsa and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For a spicier salsa, leave some seeds in the jalapeño or add a pinch of cayenne pepper to the dressing.
  • You can roast the corn on an outdoor grill for a deeper smoky flavor.
  • This salsa tastes best when made a few hours ahead of serving.

Nutrition

Find it online: https://eatableempress.com/copycat-mexican-grill-corn-salsa/