Why is Mexican restaurant salsa so good?

While some restaurant-style salsas may be prepared in large batches to meet demand, the emphasis on using fresh, high-quality ingredients remains a constant, no matter the quantity. A unique blend of fresh tomatoes, onions, cilantro, and lime juice contributes to the vibrant, lively taste of restaurant-style salsa.

What is the number 1 salsa brand in Mexico?

The HERDEZ ® brand allows consumers to experience the real flavor and culture of Mexico at home with authentic salsas and cooking sauce. The HERDEZ ® brand is the No. 1 selling brand in Mexico and the leading authentic Mexican salsa brand in homes across the US.

How long should you grill corn on the cob for?

Place the corn on the grill, close the cover and grill for 15 to 20 minutes , turning every 5 minutes, or until kernels are tender when pierced with a paring knife.

Does corn on the cob need to be soaked before grilling?

The thinking behind soaking unhusked corn before grilling is that it will prevent the husks from burning. In our tests, we found that even after ten minutes in water, the corn's husk still charred up and tasted nearly identical to the previous test.

Do I need to boil corn on the cob before grilling?

Grill it over a gas burner (5 minutes only), or on a gas grill or grill pan! No need to boil or steam the corn first , all you need to do is remove the husk and silk bits and place the corn over the flame! Serve it plain or with a little lime and a dash of chili flakes or Aleppo pepper.

Why is restaurant salsa better than store bought?

Unlike jarred or canned salsa, restaurant salsa is essentially small-batch, freshly made salsa. These establishments have access to high-quality ingredients and equipment to streamline the salsa-making process and ensure a consistent product .

What is the difference between restaurant-style salsa?

Compared to regular ol' salsa or something like pico de gallo, restaurant-style salsa is usually smoother —just how I like it! It's blended up in a food processor so that all the pieces get minced really finely. This is no place for big chunks of tomatoes, man.

Is Mexican restaurant salsa healthy?

While salsa is unquestionably healthy , there is one potential drawback to the food - many commercially-made varieties are high in sodium. The suggested daily limit of sodium sits at 2300 mg by the FDA, and prepared salsas generally contain between 90-270 mg per two-tablespoon serving, which can add up pretty quickly.

What is authentic Mexican salsa made of?

The ingredients you need are: Tomatoes, onions, cilantro leaves, chiles (peppers), limes, salt and black pepper . Garlic and cumin are sometimes added in very small amounts. Truly authentic Mexican salsa CAN BE chunky, watery, thick or not.

Grilled Corn Salsa - Isabel Eats {Easy Mexican Recipes} (2024)

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Author:

Isabel

Published:

August 5, 2019

This post contains affiliate links. See disclosure policy.

Take advantage of fresh summer corn with this easy Grilled Corn Salsa recipe! Made with grilled corn, grilled limes, cherry tomatoes, onions, cilantro and more, this dish is great as an appetizer with tortilla chips or a side dish with grilled meats.

Grilled Corn Salsa - Isabel Eats {Easy Mexican Recipes} (1)

Today’s summer grilled corn salsa recipe is sponsored by my friends at Char-Griller. All opinions expressed are my own. Thank you so much for supporting the brands that make Isabel Eats possible!

Table of Contents

Growing up in a Mexican household, corn made an appearance on the kitchen table every day in some form or another. Corn tortillas, tortilla chips, elotes, esquites, jalapeno cornbread. Corn was seriously everywhere!

And I’m happy to say that it still is. Corn is literally in my blood (after all, Mexico is the birthplace of corn), and I’m always looking for new and exciting ways to prepare it. That’s how this grilled corn salsa recipe was born!

This corn salsa is light, refreshing, and super easy to make. It features:

beautifully charred grilled corn on the cob
fresh cherry tomatoes
chopped red onions and cilantro
splashes of lime juice and white wine vinegar
simple pantry spices for a little extra flavor

If you haven’t done much grilling before or are intimidated by it, I totally understand. But don’t worry! I’ve got your back. Let’s break it down step by step.

Grilled Corn Salsa - Isabel Eats {Easy Mexican Recipes} (2)

First things first, you’re going to need to preheat your gas or charcoal grill to medium-high heat, between 400°F-450°F. (Learn how to start a charcoal grill.)

I’m personally obsessed with my Char-Griller Texas Trio Gas & Charcoal Grill (shown above) because it’s heavy duty, high quality, affordable and has tons of space to grill all the things!

It also has a side gas burner for cooking any sauces or other sides you’re making, as well as a side smoker for cooking meats low and slow so they’re pull-apart tender. (My husband is particularly obsessed with the smoker, haha.)

For this recipe, I’m using the gas side of the grill to keep things quick with minimal cleanup. Once the grill is preheated, it’s time to get cooking.

How to Make Corn Salsa

Grilled Corn Salsa - Isabel Eats {Easy Mexican Recipes} (3)

Brush 4 ears of shucked corn and 2 lime halves with oil. (photo 1)

Grill the ears of corn and limes cut side down with the lid closed as much as possible. Turn the corn occasionally and cook it for a total of 10-15 minutes, until the kernels are caramelized and charred. Remove the limes after only about 2-4 minutes. They should have pretty grill marks on them. (photo 2)

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Once the corn has cooled enough to handle it, cut the corn kernels off the cob. (photo 3)

Add the juice of the grilled lime, red onions, cilantro, jalapenos, garlic, olive oil, white wine vinegar, salt, pepper and ground cumin. Toss together to combine and that’s it! (photo 4)

Grilled Corn Salsa - Isabel Eats {Easy Mexican Recipes} (5)

Tips & Tricks

My favorite way to cut corn off the cob is to flip a small bowl upside down and place it into a larger bowl. Stand the ear of corn on the small bowl and slice down the ear of corn with a knife. The kernels will fall into the larger bowl and you’ll be able to get every last kernel. It also makes for easy cleanup!

Let the corn salsa rest in the fridge for 1 hour before serving. This helps all the flavors meld together and takes away some of the bite from the chopped red onions.

Middle of winter and can’t get any fresh corn? You can still make this salsa. Simply drain and rinse about 2 1/2 to 3 cups canned corn and saute it in a skillet with a little olive oil, until it gets nice and charred.

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4.75 from 4 votes