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Copycat Mexican Grill Roasted Corn Salsa

Close-up of charred corn kernels mixed with diced red onion, tomato, and cilantro in a white bowl, showcasing the Copycat Mexican Grill Corn Salsa.
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Make a copycat version of the popular roasted corn salsa found at Mexican grills. This recipe features charred corn, fresh vegetables, and a bright lime dressing.

Ingredients

Scale
  • 2 cups frozen or fresh corn kernels
  • 1 tablespoon olive oil
  • 1/2 cup finely diced red onion
  • 1/2 cup finely diced Roma tomato
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, seeded and minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lime juice

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the corn kernels to the hot skillet. Cook, stirring occasionally, until the corn is lightly charred and tender, about 6 to 8 minutes.
  3. Remove the corn from the heat and let it cool slightly.
  4. In a medium bowl, combine the cooled roasted corn, red onion, tomato, cilantro, and minced jalapeño.
  5. Add the cumin, salt, and pepper to the corn mixture. Stir to combine the dry seasonings.
  6. Pour the fresh lime juice over the salsa and mix everything well.
  7. Taste the salsa and adjust salt or lime juice as needed.
  8. Cover the bowl and chill the salsa in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For a smokier flavor, you can grill the corn on the cob first, then cut the kernels off.
  • If you prefer less heat, remove all seeds and white membranes from the jalapeño before mincing.
  • This salsa tastes best when made a few hours ahead of serving.

Nutrition

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