Picture juicy Roma tomatoes, tender corn kernels, a hint of shallot, and fiery jalapeno pepper, all mixed together in perfect harmony in this fresh corn pico de gallo salsa!
Corn Pico de Gallo salsa has a tangy and fresh flavor. It's a combination of sweet tomatoes, crunchy corn, and a bit of spiciness from the jalapeno. The texture is a mix of soft tomatoes, crisp corn, and a slight crunch from the other ingredients. It's a refreshing and enjoyable salsa to eat and it makes the perfect side dish for any Mexican food.
You will need these simples ingredients you can find at the grocery store to make this fresh salsa
- roma fresh tomatoes
- fresh sweet corn kernels
- shallot or red onion
- jalapeno pepper or 1teaspoon of hot sauces
- fresh cilantro
- black pepper
- lime juice
- lime zest
- olive oil
See recipe card for quantities
How to make this corn pico de gallo salsa, step-by-step
In a medium bowl, combine the diced Roma tomatoes, fresh corn kernels, finely chopped shallot, and minced jalapeno pepper.
Sprinkle the chopped fresh cilantro over the mixture.
Season the pico de gallo with salt and black pepper and drizzle the lime juice over the mixture. Don't forget to add the lime zest, which will bring a burst of fragrant citrus notes.
To complete, add a tablespoon of olive oil.
Gently mix all the ingredients together.
- Serve the pico de gallo alongside a variety of tortilla chips. It makes for a refreshing and addictive dip that will be a hit at parties and gatherings.
- Burritos or taco topping
- Spoon some pico de gallo over grilled chicken, steak, or fish to add a lively and tangy element to your summer meals.
- Enhance your salads with a generous helping of Corn Pico de Gallo. It works wonderfully with mixed greens, avocado and black beans
- You can top your burrito bowls
Transfer any leftover pico de gallo to an airtight container or cover the bowl tightly with plastic wrap. Place it in the refrigerator promptly after serving.
Corn Pico de Gallo is best enjoyed fresh within 24 hours of preparation. While it can still be consumed after this timeframe, the flavors and textures may begin to deteriorate.
Due to the fresh ingredients and high moisture content, it is not recommended to freeze pico de gallo. Freezing can alter the texture and result in a watery salsa once thawed.
Add some diced ripe mango to the traditional pico de gallo recipe. The sweetness of mango complements the corn and adds a tropical twist to the salsa.
incorporate diced ripe avocado for a creamy and luscious variation. It adds richness and a smooth texture to the salsa, balancing out the flavors.
For a burst of tropical sweetness, include some diced pineapple in the mix. It adds a delightful tanginess and pairs well with the corn and jalapeno.
Add bell peppers or poblano pepper for crunchiness.
Choose Ripe Ingredients: Opt for ripe and flavorful Roma tomatoes, as they will contribute to the overall taste of the pico de gallo. Similarly, if using fresh corn, select ears with plump kernels for maximum sweetness.
Finely Dice the Ingredients: Take the time to finely dice the tomatoes, shallot, and jalapeno pepper. This ensures a balanced distribution of flavors and textures throughout the salsa.
Allow for Flavors to Marry: After mixing the ingredients, let the pico de gallo sit for at least 15 minutes before serving. This resting time allows the flavors to meld together, resulting in a more cohesive and delicious salsa.
Serve Chilled: For optimal refreshment, refrigerate the pico de gallo for a short period before serving. The chilled temperature enhances the overall taste and texture of the salsa.
Yes, you can use canned corn as a convenient alternative. Just make sure to drain and rinse the canned corn before adding it to the recipe.
While Roma tomatoes are commonly used for their firmness and low water content, you can use other tomato varieties if you prefer. Keep in mind that different tomatoes may vary in texture.
The spiciness of the jalapeno pepper can vary depending on its individual heat level. If you prefer a milder taste, you can remove the seeds and white membrane before mincing the pepper.
Corn Pico de Gallo Salsa
- 4 medium Roma tomatoes diced
- 1 cup cooked fresh corn kernels or grilled corn or grilled corn
- 1 shallot finely chopped
- 1 jalapeno pepper minced
- ½ cup fresh cilantro chopped
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black ground pepper
- 1 tablespoon fresh lime juice
- ¾ teaspoon lime zest
- 1 tablespoon olive oil
- If using fresh cooked corn on the cob, remove the kernels by holding the cob upright on a cutting board and running a sharp knife down the sides. Set aside the golden gems of corn goodness.
- In a medium bowl, combine the diced Roma tomatoes, fresh corn kernels, finely chopped shallot, and minced jalapeno pepper.
- Sprinkle the chopped fresh cilantro over the mixture.
- Season the pico de gallo with salt and black pepper and drizzle the lime juice over the mixture. Don't forget to add the lime zest, which will bring a burst of fragrant citrus notes.
- To complete, add a tablespoon of olive oil.
- Gently mix all the ingredients together.