Corn Pico de Gallo Salsa
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.
Servings: 4
Calories: 82kcal
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: 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
