Fresh, colorful and absolutely delicious, this grilled corn pico de gallo is sweet, juicy and full of flavor! Super easy to make, this salsa is versatile and sure to please any crowd at your next barbecue.
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Why You'll love this recipe
- This corn pico de gallo is deliciously juicy and sweet balanced with the acidity of fresh lime, roma tomatoes and heat from jalapeño. The bell pepper gives a little crunch. It's refreshing, seasonal and vibrant.
- It's super easy to make. Corn gets quickly grilled to get that extra smokiness, and you'll just need to use your knife skills for the chopping part.
- Corn salsa is very versatile like my pineapple salsa and mango corn salsa. It can be used simply as a dip with chips, over shrimp tacos, vegetarian tacos, nachos, with grilled meat, seafood or mixed into salads and bowls.
Key Ingredients and variations
- Corn: fresh is best when possible, but canned corn would work too. Frozen corn as well in a pinch but make sure it's fully defrosted and pat dry with paper towels before adding to the pico de gallo.
- Roma tomatoes: flavorful tomatoes without being too watery.
- Red bell pepper: adds some crunch and flavor, you can use yellow or orange too.
- Red onion: white onion works great too.
- Cilantro: to add some freshness.
- Lime: use fresh lime, it adds the needed acidity and brings all the flavors together.
- Jalapeño: brings flavor and spice. Keep the seeds and membranes for a spicier salsa or remove them if you prefer it mild. You can also add other hot peppers like serrano.
- Salt and pepper: always adjust to taste.
How to make Corn Pico De Gallo
Preheat grill on high, spray corn with cooking spray and grill for 5 to 7 minutes, flip with tongs and continue grilling for 5 to 7 more minutes.
Dice all veggies, then carefully cut the grilled corn from the cob.
Add veggies to a bowl, salt, pepper and lime. Gently stir, serve and enjoy!
More Salsa Recipes
If you love salsas check these out!
Tips
- Use fresh ears of corn when possible.
- Always adjust salt, pepper, lime juice and heat to taste.
- Try to dice everything fairly uniformly except for the jalapeño which should be smaller.
- This salsa is great cold, you can let it rest in the fridge before serving.
frequently asked questions
Yes you can, just make sure the canned corn is fully drained and the frozen corn fully thawed. Pat it dry with paper towels. If you want to char it, use a skillet, ideally a cast iron, to sauté the kernels for a few minutes stirring them often.
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Corn Pico De Gallo
Equipment
- grill
Ingredients
- 2 ears corn
- 2 roma tomatoes
- ¼ red onion small diced
- 1 jalapeño finely diced
- ¼ cup fresh cilantro chopped
- 1 lime juiced, about 1 tablespoon
- ½ teaspoon salt more or less to taste
- ¼ teaspoon black pepper more or less to taste
Instructions
- Preheat grill on high, spray corn with cooking spray and grill for 5 to 7 minutes, flip with tongs and continue grilling for 5 to 7 minutes or until you see charred marks.
- Dice all the veggies while the corn is cooling down, then carefully cut the kernels from the cob.
- Add all the veggies to a bowl, salt, pepper and lime juice. Gently stir, serve and enjoy!
Notes
- If using canned corn, sauté in a cast iron skillet for a few minutes to get that char. If using frozen corn, make sure it's fully thawed prior to sautéing.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
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