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    "home" » Recipes » 🇺🇸 English Posts

    Sweet Corn Pico de Gallo

    Modified: May 19, 2025 · Published: May 24, 2023 bySophie Viau

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    There’s just something magical about summer corn. And when you mix it with the bold, bright flavors of fresh pico de gallo? it's perfect! This Sweet Corn Pico de Gallo is crisp, colorful, and loaded with flavor the kind of dip that steals the show at barbecues, picnics, or even Taco Tuesdays.

    What I love about this recipe is how easy and fresh it is, no fancy equipment, just one bowl and a quick chop-chop session. You can use freshly cooked or grilled corn (whatever you’ve got on hand) and the rest of the ingredients are pantry or fridge staples. Oh, and it gets even better after a little time in the fridge. Leftovers? Yes please.

    This one pairs beautifully with my Easy Mexican Buddha Bowl with Spicy Sauce o(Or just eat it with a spoon... I won’t tell!)

    Check out my complete guide for How to Pick, Store, and Cook Fresh Corn everything you need to know.

    Jump to:
    • The ingredients
    • How to make this Corn Pico de Gallo Salsa, step-by-step
    • Corn Pico de Gallo Salsa

    The ingredients

    You will need these simples ingredients you can find at the grocery store to make this fresh salsa

    Roma tomatoes – Firm, less juicy tomatoes are best here so your pico doesn’t get watery.

    Fresh corn kernels – You can boil or grill them! Sweet summer corn is the star.

    Shallot – A milder, sweeter alternative to red onion for a more delicate flavor.

    Jalapeño – Add a little heat! Remove the seeds if you want it milder.

    Fresh cilantro – Adds that classic bright-herb flavor.

    Kosher salt + black pepper – Brings everything together.

    Lime juice + lime zest – Don’t skip the zest, it adds an extra zing!

    Olive oil – Helps the flavors meld and adds a little richness.

    See recipe card for quantities


    🫑 Add a Veggie Boost

    Folding in some finely chopped red bell pepper is a great way to add more crunch, color, and nutrition. These mild veggies blend beautifully with the juicy tomatoes and sweet corn, making this fresh salsa even more vibrant and satisfying.


    Tips for Success

    • Freshness is Key: Use the freshest ingredients possible for the best flavor.
    • Chill Before Serving: Letting the pico de gallo chill in the fridge for a bit enhances the flavors.
    • Customize the Heat: Adjust the amount of jalapeño to suit your spice tolerance.
    • Serve Immediately: While it can be stored, this dish is best enjoyed fresh.

    How to make this Corn Pico de Gallo Salsa, step-by-step

    Prepare the Corn: If using fresh corn on the cob, cook it until tender, then slice off the kernels by holding the cob upright and running a sharp knife down the sides.

    Combine Ingredients: In a medium mixing bowl, add the diced tomatoes, corn kernels, chopped shallot, and minced jalapeño.

    Add Cilantro: Sprinkle the chopped cilantro over the mixture.

    Season: Add the kosher salt and ground black pepper.

    Add Lime: Drizzle the fresh lime juice over the mixture and add the lime zest for an extra citrusy kick.

    adding all the ingredients in a bowl.
    Mixing all the ingredients in a bowl.

    Drizzle Olive Oil: Pour in the olive oil to bring everything together.

    Mix Gently: Using a spoon, gently mix all the ingredients until well combined.

    Taste and Adjust: Give it a taste and adjust the seasoning if needed.


    Variations

    • Avocado Addition: Add diced avocado for a creamy texture.
    • Fruit Twist: Incorporate diced mango or pineapple for a sweet and tangy flavor.
    • Bean Boost: Mix in black beans for added protein and a hearty touch.Worthey Life

    Serve With & Storage

    Serving Ideas:

    • As a topping for tacos, burritos, or grilled meats.
    • Serve with tortilla chips as a refreshing appetizer.
    • Spoon over salads for an extra burst of flavor.

    Storage:

    • Store in an airtight container in the refrigerator for up to 2 days. Note that the tomatoes may release some liquid over time.
    • Not recommended for freezing, as the texture will change upon thawing.

    FAQs

    Can I use canned corn instead of fresh?

    Absolutely! Just make sure to drain and rinse it well before using.

    How can I make this recipe spicier?

    Keep the jalapeño seeds in, or add a pinch of cayenne pepper for an extra kick.

    Is there a substitute for cilantro?

    If you're not a fan of cilantro, fresh parsley is a good alternative.

    hand holding a torlilla chip with salsa on top.
    corn pico de gallo in a serving bowl with slice of lime on too.

    Corn Pico de Gallo Salsa

    Sophie Viau
    This Fresh Corn Pico de Gallo is a delightful blend of sweet corn, juicy tomatoes, and zesty lime, creating a refreshing salsa that's perfect for summer gatherings. Quick to prepare and bursting with flavor, it's a versatile dish that pairs wonderfully with a variety of meals.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 0 minutes mins
    Total Time 20 minutes mins
    Course appetizers
    Cuisine Mexican
    Servings 4
    Calories 82 kcal

    Equipment

    • Sharp knife
    • Cutting board
    • Mixing bowl
    • Spoon for mixing

    Ingredients
      

    • 4 medium Roma tomatoes diced
    • 1 cup fresh corn kernels cooked or grilled
    • 1 shallot finely chopped
    • 1 jalapeño pepper minced (remove seeds for less heat)
    • ½ cup fresh cilantro chopped
    • 1 teaspoon kosher salt or to taste
    • ½ teaspoon ground black pepper
    • 1 tablespoon fresh lime juice
    • ¾ teaspoon lime zest
    • 1 tablespoon olive oil

    Instructions
     

    • In a medium bowl, combine the diced tomatoes, corn kernels, chopped shallot, and minced jalapeño.
    • Add the chopped cilantro, kosher salt, and ground black pepper.
    • Drizzle in the fresh lime juice and add the lime zest.
    • Pour in the olive oil and gently mix all the ingredients until well combined.
    • Taste and adjust seasoning if necessary.
    • Let it sit for 10-15 minutes to allow the flavors to meld before serving.

    Notes

    • This recipe may be simple, but the fresh flavors are anything but boring — it’s sweet, tangy, and perfectly balanced.
    • For best texture, add the salt and lime juice just before serving. This keeps the tomatoes from releasing too much liquid too soon.
    • Great make-ahead option — just prep the ingredients and store them separately, then mix when ready.
    • It’s a delicious way to use up leftover corn or that lone tomato hiding in the fridge.
    • Try it spooned over grilled chicken, fish, tacos, or even scrambled eggs for a fresh twist.

    Nutrition

    Calories: 82kcalCarbohydrates: 11gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gSodium: 592mgPotassium: 295mgFiber: 2gSugar: 5gVitamin A: 763IUVitamin C: 16mgCalcium: 13mgIron: 1mg
    Keyword Salsa
    Tried this recipe?TAG Noble Veggies
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    5 from 1 vote (1 rating without comment)

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    Sophie the author on a white background

    Hi I'm Sophie!

    I’m Sophie, the recipe creator and food photographer behind Noble Veggies. Here, you’ll find easy recipes that are all about balance, think cheesy pasta with broccoli, sheet pan chicken loaded with roasted veggies, and even a few veggie-packed sweets. It’s not about being perfect. It’s about making room for real food, quick prep, and a little veggie love on every plate.

    More about me

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