Go Back

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!
5 from 2 votes
Print Recipe
Prep Time 15 minutes
Resting Time 15 minutes
Course Side Dish
Cuisine American, Mexican

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Enjoy!

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!
Keyword corn, pico de gallo, red onion, salsa