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Copycat Mexican Grill Corn Salsa

Close-up of a vibrant bowl filled with Copycat Mexican Grill Corn Salsa, featuring corn, red onion, and creamy dressing.
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Make a close replica of the popular creamy, slightly smoky corn salsa served at many Mexican grills using simple ingredients.

Ingredients

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  • 2 cups frozen corn, thawed
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime

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, stirring occasionally, until the kernels are lightly browned and slightly charred, about 5 to 7 minutes. Remove from heat and let cool slightly.
  3. In a medium bowl, whisk together the mayonnaise, sour cream, chili powder, cumin, salt, and pepper until smooth.
  4. Add the cooled corn, red onion, cilantro, minced jalapeño (if using), and lime juice to the mayonnaise mixture.
  5. Stir gently until all ingredients are evenly coated.
  6. Taste the salsa and adjust salt or lime juice as needed.
  7. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to combine.

Notes

  • For a smokier flavor, you can use frozen fire-roasted corn kernels instead of plain frozen corn.
  • If you prefer a thinner consistency, add 1 tablespoon of water or milk when mixing the dressing.
  • Serve this salsa as a side dish, or use it as a topping for tacos, burritos, or nachos.

Nutrition

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