1cupcooked fresh corn kernels or grilled corn or grilled corn
1shallotfinely chopped
1jalapeno pepperminced
½cupfresh cilantrochopped
1teaspoonkosher saltor to taste
½teaspoonblack ground pepper
1tablespoonfresh lime juice
¾teaspoon lime zest
1tablespoon 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.