Make our Moe’s Southwest Grill Roasted Corn Pico Recipe at home tonight. Moe’s Roasted Corn Pico is great on tacos and burritos, of course, but also delicious topping fish, chicken or steaks. It makes a great dip for chips at parties setting alongside Moe’s Southwest Grill Guacamole, too.

Photo by jeffreyw

Moe’s Southwest Grill Roasted Corn Pico

A Moe’s Southwest Grill Copycat Recipe

Moe’s Southwest Grill

Moe’s Southwest Grill, or just Moe’s, is a Fast Casual Mexican restaurant chain founded in Atlanta, Georgia, in December 2000. Moe’s is owned by the same company that owns Schlotzsky’s, Carvel, Cinnabon, McAlister’s Deli, and Auntie Anne’s, Focus Brands.

In 2016 Moe’s was named “Fast Casual Mexican Restaurant of the Year”, passing former top restaurant Chipotle Mexican Grill.

Moe’s offers various types of Mexican and TexMex food on its menu, including burritos, tacos, quesadillas, nachos, salads, stacks, burrito bowls and salsas. Every order comes with chips and salsa on the side.

Interestingly, the name “Moe’s” does not come from a person, but is an acronym for “Musicians, Outlaws and Entertainers,” – this is the reason for the music-related artwork found in the restaurants.

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Moe's Southwest Grill Roasted Corn Pico Recipe

Make our Moe's Southwest Grill Roasted Corn Pico Recipe at home tonight. Moe's Roasted Corn Pico is great on tacos and burritos, of course, but also delicious topping fish, chicken or steaks. It makes a great dip for chips at parties setting alongside Moe's Southwest Grill Guacamole, too.

Prep Time20 minutes mins

Chilling Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Appetizer, Party Recipe, Salsa

Cuisine: Mexican, TexMex

Keyword: Mexican, Moe's Southwest Grill

Ingredients

• 1 1/2 quarts chopped Tomatoes
• 1 1/2 quarts roasted Corn
• 1/3 cup chopped Cilantro
• 3 tablespoons chopped Jalapeño
• 3 tablespoon Pinto Bean Seasoning
• 1 1/2 cups diced Onions
• 1/3 cup freshly squeezed Lime Juice
• 1/1/2 teaspoons Salt to taste

Instructions

• In a large bowl, combine all ingredients.
• Taste. Add salt, to taste, if needed.
• Place, covered, in the refrigerator, for at least one hour before serving, to allow the flavors to meld. Stir before serving.

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Photo of Taco with Pico and Corn Salad is by jeffreyw and is used by permission under the Creative Commons Attribution 2.0 Generic (CC BY 2.0) License. Thank you, Jeffrey. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission.