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Summer Corn Pico de Gallo

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

Course Side Dish
Cuisine American, Mexican
Keyword corn, pico de gallo, red onion, salsa
Prep Time 15 minutes
Resting Time 15 minutes


  • 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


  1. Start by shucking your corn, cleaning off the entire husk.

  2. 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.

  3. Once corn is cooled, carefully cut off all of the corn kernels with a knife, and add to a mixing bowl.

  4. 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.

  5. Add all ingredients into the mixing bowl, then let rest for AT LEAST 10-15 minutes. Please do not skip this step!!

  6. Once pico has rested, taste, and adjust seasonings if necessary. Feel free to add more salt if that's your thing.

  7. Enjoy!

Recipe Notes

  • 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!