This easy roasted corn pico is the perfect recipe to use leftover roasted or grilled corn. I was inspired by the original Moe's version which is where I first had corn pico! You can enjoy this easy salsa recipe scooped up with chips, added to chicken, or even tossed in a salad.
What is Moe's Inspired Roasted Corn Pico?
Back when I went to FSU, Moe's was a restaurant of choice.
I can't tell you how many times I was greeted with the iconic "welcome to Moe's" slogan by a friendly group of college kids.
My go-to was always a big serving of fully loaded Nachos.
It had everything that was delicious - cheesy queso, fresh salsa, sour cream, hot sauce and most importantly, Moe's Roasted Corn Pico!
It still has a special place in my heart and because of that, I wanted to share the version that I've been making for years and years.
Every time it's served, I have to warn my husband that if he crushes the bowl before the rest of the dinner is ready, then I will be very mad!
Most of the time he listens... but I've definitely seen him eat an entire bowl in one sitting so don't be surprised if you do, too!
Ingredients & Substitutions
- Grilled Corn - Leftover grilled corn is ideal but you could use canned or frozen corn if you're in a pinch. If you want to make fresh grilled corn, read the next section on "how to make it".
- Tomatoes - I chose to use vine ripe tomatoes for this recipe but you could use any variety like beefsteak, cherry or grape.
- Red Onion - White, yellow or sweet onion works just fine, too!
- Cilantro - If you don't like cilantro, just leave it out. You could sub parsley but i'm not too into it.
- Pickled Jalapenos - Fresh jalapenos or serranos work if you want more heat!
- Olive Oil - Avocado, sunflower or another nice oil will work.
- Lime Juice - Fresh is best! The jarred shelf stable kind works if you have to use it.
- Hot Sauce - I chose to use Cholula because it's sooo good with this salsa but you could use whatever brand you like the best!
How to make it
Making this roasted corn pico is super easy!
My recipe calls for leftover grilled corn but if you don't have any, it's quite easy to make.
Simply clean the ears of corn and remove all the fibers. Rub them with a little olive oil and salt and place them on a hot grill.
Let the corn cook until lightly charred on all sides. Then remove and set aside.
Once the corn is ready, shave it off the cob and add it to a bowl with tomato, onion, cilantro, and pickled jalapenos.
Now add a pinch of salt, some olive oil, lime juice and hot sauce.
Stir the salsa up and season to taste.
Serve right away or keep in an air tight container in the fridge for 3-4 days.
Is roasted corn pico spicy?
Since spiciness is subjective, I would define roasted corn pico as not very spicy - at least for my taste.
If you are sensitive to spice, you can leave out the pickled jalapenos and the sauce.
I purposely chose pickled jalapenos over fresh because they are more mild and the pickled part adds extra zing.
If you want it super spicy, you can leave out the pickled jalapenos and use fresh jalapenos or serranos.
What to serve it with
This roasted corn pico goes perfectly with any of my Mexican-inspired recipes.
Save this recipe for later
Want to save this easy roasted corn pico recipe for another time? I got you!
You can pin any image on this page or use the pretty ones I made below specifically for your summer pinterest boards.
And if pinterest isn't really your thing, you can always scroll down to the bottom of this post and print the printable recipe card.
Roasted Corn Pico
- 3 ears corn roasted or grilled
- 3 medium vine ripe tomatoes diced
- ½ medium red onion diced
- ¼ cup cilantro packed and chopped
- 2 tablespoon pickled jalapenos chopped
- 1 tablespoon olive oil
- 1 lime juiced
- 1 teaspoon hot sauce such as Cholula
- Shave the corn off the cob and place in a bowl.
- Add the remaining ingredients and stir.
- Season to taste with more salt, pepper lime juice and hot sauce.