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.
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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.
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
Absolutely! Just make sure to drain and rinse it well before using.
Keep the jalapeño seeds in, or add a pinch of cayenne pepper for an extra kick.
If you're not a fan of cilantro, fresh parsley is a good alternative.
Corn Pico de Gallo Salsa
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.
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