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Copycat Mexican Grill Corn Salsa

A mound of vibrant Copycat Mexican Grill Corn Salsa topped with cotija cheese, red onion, and cilantro.
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Make the smoky, creamy corn salsa served at popular Mexican Grill restaurants using this accurate copycat recipe.

Ingredients

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  • 2 cups frozen corn kernels
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup crumbled cotija cheese (or feta as substitute)
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 small jalapeño, minced (seeds removed for less heat)

Instructions

  1. Place the frozen corn kernels in a dry skillet over medium-high heat. Cook, stirring occasionally, until the corn is thawed and lightly charred in spots, about 8 to 10 minutes. Remove from heat and let cool slightly.
  2. In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, cumin, chili powder, salt, and pepper until smooth. This is your dressing base.
  3. In a large bowl, combine the cooled charred corn, crumbled cotija cheese, red onion, cilantro, and minced jalapeño.
  4. Pour the dressing mixture over the corn and vegetable mixture. Gently fold all ingredients together until everything is evenly coated.
  5. Taste the salsa and adjust salt or lime juice as needed for your preference.
  6. Cover the salsa and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

  • For the best smoky flavor, use fresh or frozen corn and char it yourself rather than using canned corn.
  • If you prefer a thinner salsa, add one teaspoon of water or extra lime juice to the dressing mixture.
  • This salsa tastes best when made at least 4 hours ahead of serving.

Nutrition

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