This Summer Corn Pico de Gallo is the perfect fresh and summery accompaniment to burgers, chips, roasted veggies, or salads!
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.