Grilled Salsa Primavera with Nixtamalized Corn Masa | CUESA

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Returns March 17, 2022

Grilled Salsa Primavera with Nixtamalized Corn Masa


Sophina Uong, Calavera

This recipe was demonstrated for CUESA’s Market to Table program on April 23, 2016.

Nixtamalized Corn Masa

Makes enough masa for about 30 small tortillas


2 cups dried corn, washed
2 tablespoons cal (calcium hydroxide or slaked lime; available online or at many Mexican or Central American grocery stores)
6 cups water


Mix the water and slaked lime together in a nonreactive pot (i.e. not aluminum or copper) to create a slurry. Add the dried corn, bring to a gentle simmer, and cook for 45-60 minutes. Turn off the heat, cover the pot, and let the corn soak overnight, or at least 8 hours. Drain and rinse the corn. Rub the kernels in a towel to remove the outer layer, and rinse again. Use a grinder or food processor to grind the corn into masa, which can be used to make tortillas.

Grilled Salsa Primavera

This is a simple farmers market sauce that is great with meat, fish, as a simple taco filling, or on totopos (chips)  as a nice passed appetizer.

Makes about 2 cups


¼ cup English peas
½ cup grilled, chopped artichoke hearts
½ cup grilled, chopped asparagus
¼ cup grilled, chopped spring garlic
¼ cup grilled, chopped spring onion
¾ teaspoon toasted, ground dried morita/chipotle chilies
1½ teaspoons chopped cilantro
1½ teaspoons chopped parsley
¼ cup Meyer lemon juice
⅜ cup extra-virgin olive oil
Salt to taste


Combine all ingredients and season to taste.

Optional garnishes: diced avocado, crumbly fresh goat cheese or queso fresco


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »