This Summer Corn Pico de Gallo is the perfect fresh and summery accompaniment to burgers, chips, roasted veggies, or salads!
This post was created in collaboration with Dr. Praeger’s. All opinions are my own, and I think Dr. Praeger’s rocks!!
This summer I have been ALL about making my own sauces and salsas. I’ve been making some version of this blueberry ketchup on repeat, and enjoying this strawberry salsa with local Connecticut strawberries!
I love pico de gallo because it’s the chunkier version of salsa – veggies cut in larger pieces to make for a more textural bite. This pico is super versatile, always classic with chips + salsa but super tasty in salads or buddha bowls. I made the bowl pictured here with the pico, spicy carrot fries, bell peppers, chickpeas, pasta, and Dr. Praeger’s Super Greens Veggie Nuggets – SO GOOD. (By the way, I want to add that these nuggets are the BOMB. My fiancé is obsessed with them, and these would also be perfect for any mamas out there looking for a snack for the kiddos!)
I’ve been really into bowls like this lately because I definitely don’t eat enough veggies. I know this may come as a surprise because my blog is literally ALL about veggies, but I’ll probably only have one or two servings of vegetables a day (the rest is pretty much all carbs lol!).
It’s no secret that Americans in general don’t eat enough veggies – an estimated 9 out of 10 aren’t getting their full servings! That is why I absolutely love that Dr. Praeger’s is now offering a FREE veggie tracker! All you have to do is sign up on their website, and they provide:
- A free eBook with tips on how to get more veggies
- An online tracker where you can log in how many veggies you’ve eaten that day
- A private Facebook group where you can get together with other folks tracking their veggies + nutritionists who can give advice
- Free texts or email reminders to help you eat more veggies!
On top of this amazing service, you can also win big on some amazing prizes:
- Complete 7 days of tracking and be entered to win Dr. Praeger’s swag packs (including a water bottle, veggie peeler, cutting board, produce bag, and more!)
- And there will be one grand prize winner (must complete 21 consecutive days of tracking) who will win $1,000 in kitchen appliances and a $500 Visa gift card!!
Sign up for the FREE veggie tracker here!
I’ll be back in a few days with a new recipe, see you then! ;)
Summer Corn Pico de Gallo
- 2 Ears of Corn
- 1/2 Jalapeño ribs and seeds removed
- 1/4 Red Onion diced
- 1 Cup Cherry Tomatoes quartered
- Juice from 1 Lime
- 1/4 - 1/2 Tsp Salt to taste
- Start by shucking your corn, cleaning off the entire husk.
- Bring a large pot of water to boil. Boil your corn for about 5-7 minutes. When done, remove from the water and let cool.
- Once corn is cooled, carefully cut off all of the corn kernels with a knife, and add to a mixing bowl.
- Prep the rest of your veggies - dice the red onion, remove the spicy ribs and seeds from the jalapeño then dice, and quarter your cherry tomatoes.
- Add all ingredients into the mixing bowl, then let rest for AT LEAST 10-15 minutes. Please do not skip this step!!
- Once pico has rested, taste, and adjust seasonings if necessary. Feel free to add more salt if that's your thing.
- For a hint of sweetness in this recipe, add about 1/2 tsp honey. I don't recommend maple syrup for this recipe because it has too strong of a flavor.
- Serve pico de gallo with chips, on top of roasted veggies, in a salad or bowl, or on top of nachos!
If you make this Summer Corn Pico de Gallo and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)
Jess @choosingchiaJuly 8, 2019 at 3:39 pm
Love the idea of adding corn to pico de gallo! So tasty :)
SarahJuly 9, 2019 at 8:26 am
Thanks Jess! :)
Traci | Vanilla And BeanJuly 8, 2019 at 6:10 pm
What a fabulous pico, Sarah! I love putting corn relish/salsa/pico on tacos. I just picked up some corn too… first of the season! And that veggie tracker, such a great idea.
SarahJuly 9, 2019 at 8:27 am
Thank you Traci! I’ve been really into corn this season, it’s been making its way into quite a lot of my meals ;)