Corn Pico De Gallo

No ratings yet

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.

Prep Time10

Cook Time15

Total Time25

Course: Salsa & Dips

Cuisine: Mexican-Inspired

Servings: servings

Calories: 58.5kcal

Author: Priscilla Lawrence

Equipment

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.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition