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–+ servings
This a picture of a bowl of corn pico de Gallo.
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Corn Pico De Gallo

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 sure to please any crowd at your next barbecue.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Salsas & Sauces
Cuisine: Mexican-Inspired
Servings: 4 servings
Calories: 15.4kcal
Author: Ryan Lawrence

Equipment

Ingredients

  • 2 ears corn
  • 2 roma tomatoes small diced
  • ¼ red onion small diced
  • 1 jalapeño finely diced
  • ¼ cup 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.
    This is a picture of corn on the grill.
  • Dice all the veggies while the corn is cooling down, then carefully cut the kernels from the cob.
    This is a picture of the corn being cut off the Cobb.
  • Add all the veggies to a bowl, salt, pepper and lime juice. Gently stir, serve and enjoy!
    This is a picture of all the ingredients chopped in a bowl.

Notes

  • If using canned corn, sauté in a cast iron skillet for a few minutes to get that char. I 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

Serving: 1serving | Calories: 15.4kcal | Carbohydrates: 4.1g | Protein: 0.6g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 293.4mg | Potassium: 117.3mg | Fiber: 1.1g | Sugar: 1.6g | Vitamin A: 374IU | Vitamin C: 14.1mg | Calcium: 12mg | Iron: 0.2mg