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Copycat Mexican Grill Roasted Corn Salsa

Close-up of charred corn kernels mixed with red onion, cilantro, and a creamy dressing, ready to serve as Copycat Mexican Grill Corn Salsa.
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Make the smoky, slightly creamy corn salsa served at popular Mexican grills using this accurate copycat recipe.

Ingredients

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  • 2 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)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup mayonnaise or sour cream
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 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 over medium-high heat. Add the corn and cook without stirring for 3 to 4 minutes until kernels begin to char slightly. Stir and cook for another 3 minutes until lightly browned in spots. Remove corn from heat and let it cool completely.
  3. In a medium bowl, combine the cooled 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 everything is evenly coated.
  6. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to combine.

Notes

  • For the best smoky flavor, grill the corn on the cob first, then cut the kernels off before proceeding with the recipe.
  • You can prepare this salsa up to one day ahead; the flavor improves overnight.
  • Adjust the amount of jalapeño based on your preferred spice level.

Nutrition

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