What kind of salsa do Mexican restaurants use?

By far, salsa roja is the most popular Mexican salsa, and after a bite, it is not hard to see why. Different chefs will often vary the amount of heat by adjusting how much and what kind of chilis are added to the mix.

What is corn salsa made of?

Corn Salsa Ingredients Vegetables: You'll need canned corn, an orange bell pepper, a red onion, and a jalapeño . Cilantro: Fresh cilantro adds flavor and color. Lime juice: Brighten things up with fresh lime juice. Honey: Honey lends subtle sweetness.

Why does Mexican restaurant salsa taste so good?

A unique blend of fresh tomatoes, onions, cilantro, and lime juice contributes to the vibrant, lively taste of restaurant-style salsa.

What brand salsa do most Mexican restaurants use?

What Chefs Look For In A Jarred Salsa Herdez Mild Guacamole Salsa. La Costeña Medium Home Style Mexican Salsa. Herdez Roasted Poblano Salsa Cremosa. Tostitos Medium Salsa. Mission Medium Chunky Salsa. Sep 27, 2023

What is authentic Mexican salsa made of?

Take the stems off the peppers and throw away the stems. Place the peppers and seeds in the bender. Blend well. Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired.

What is Chipotle's corn salsa made of?

A sweet salsa with medium heat, copycat Chipotle Corn Salsa recipe is made with roasted poblano peppers, jalapeños, red onion, citrus juice, and plenty of corn .

For a fresh salsa (pico de gallo) straining the juice from the tomatoes seems to work really well. But for the thickness I was going for the key was experimenting with Tomato Paste/Cooking the salsa . I am able to get a much thicker salsa that I enjoy much more.

What's the difference between restaurant style salsa and regular 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.

What is the most common salsa in Mexico?

Even if Pico de Gallo is the “classic” salsa in the eyes of those visiting from the United States, it's possible that Salsa Verde Cruda is the most popular salsa in Mexico. And once you taste this bright green concoction, you'll know why.

What makes restaurant salsa different?

These establishments have access to high-quality ingredients and equipment to streamline the salsa-making process and ensure a consistent product. Restaurants have ingredients delivered fresh daily from highly specific purveyors, giving them access to the freshest and best quality of even the most obscure ingredients.

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

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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.

Serving Suggestions

Crispy Pork Cutlets
Grilled Skirt Steak with Cilantro Pesto
Grilled Pork Tenderloin with Easy Herb Sauce
Easy Steak Fajitas

4.75 from 4 votes