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corn pico de gallo in a serving bowl with slice of lime on too.

Corn Pico de Gallo Salsa

Picture juicy Roma tomatoes, tender corn kernels, a hint of shallot, and fiery jalapeno pepper, all mixed together in perfect harmony!
5 from 9 votes
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Course: appetizers
Cuisine: Mexican
Keyword: easy, vegetarian
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 82kcal
Author: Sophie Viau

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 82kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 592mg | Potassium: 295mg | Fiber: 2g | Sugar: 5g | Vitamin A: 763IU | Vitamin C: 16mg | Calcium: 13mg | Iron: 1mg