Print

Copycat Mexican Grill Corn Salsa

Close-up of a white bowl filled with Copycat Mexican Grill Corn Salsa featuring charred corn kernels, diced red onion, and cilantro.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a smoky, tangy corn salsa at home that tastes just like the popular restaurant version.

Ingredients

Scale
  • 2 cups frozen corn kernels, thawed
  • 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
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the thawed corn kernels to the hot skillet. Cook, stirring occasionally, for 6 to 8 minutes until the corn is lightly charred and browned in spots. This mimics the grilled flavor.
  3. Remove the skillet from the heat and let the corn cool for about 10 minutes.
  4. In a medium bowl, combine the cooled corn, red onion, jalapeño, and cilantro.
  5. Add the lime juice, cumin, smoked paprika, salt, and pepper to the corn mixture.
  6. Stir all ingredients together until well combined.
  7. Taste the salsa and adjust salt or lime juice as needed.
  8. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For a deeper smoky flavor, you can use fire-roasted corn instead of fresh or frozen corn.
  • If you prefer a spicier salsa, leave some or all of the jalapeño seeds in.
  • This salsa tastes best when made a few hours ahead of serving.

Nutrition

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