A new favorite variation on a classic Mexican recipe, Roasted Corn Pico de Gallo. This vibrant and flavorful salsa features fresh, roasted corn for a smoky sweetness that pairs perfectly with the zestiness of the other traditional ingredients. Perfect for any occasion, from a casual dinner to a summer gathering, and delicious as an appetizer or even a side dish.
If you have not tried adding roasted corn to pico de gallo, you have to try it! I am a huge fan of the original salsa bandera, but adding fresh sweet corn adds a whole new dimension of flavor and texture.
It's sweet, it's zesty, it's spicy and it has become a new favorite in our house for the summer.
Let me show you how to make it!
Check out these other delicious Mexican recipes that also incorporate corn kernels, Mexican White Rice with Corn and Calabacitas con Queso.
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Why You'll Love This Recipe
- Amazing Fresh Flavors: The roasted corn adds a delicious sweetness and texture to the tangy and zesty flavors of pico de gallo.
- Easy to Make: With just a few simple ingredients and minimal prep time, this recipe is ready in no time.
- Versatile: Enjoy it as a dip, topping for tacos, burritos or salads, or even as a side dish.
- Healthy Ingredients: The recipe uses only fresh, wholesome ingredients making this recipe healthy and nutritious.
Ingredients & Substitutions
- Fresh Corn is sweet and juicy and adds a great crunch and a touch of sweetness, especially when roasted. If you cannot find fresh ears of corn, canned or frozen corn can be used as a substitute for convenience.
- Jalapeños: Fresh jalapeños add heat and a great flavor. Choose ripe, vibrant green jalapeños that are firm, smooth, shiny, and without any blemishes.
- Tomatoes: Roma tomatoes, with their firm flesh and low moisture content, are ideal for Mexican recipes. Choose ripe, deep red tomatoes that are plump and free of imperfections.
- Onion: I prefer white onions as they are fresh-tasting and their raw flavor won't overpower the rest of the ingredients, but yellow onion or red onion can also be used.
- Cilantro adds a fresh, bright, citrusy flavor.
- Fresh Lime Juice adds a tanginess that balances the other flavors.
See recipe card for quantities.
How to Choose the Perfect Corn
Selecting the sweetest and freshest corn is key in making this recipe truly flavorful. Here are some tips to help you choose the best ears of corn:
- Husk: Look for corn with bright green husks that are tightly wrapped around the ear. Avoid corn with dry, brown husks.
- Kernels: Gently peel back a small section of the husk and check that the kernels look plump, juicy, and arranged in tight rows. Avoid ears with missing kernels.
- Silk: The silk, the long shiny hair-like fibers at the top of an ear of corn, should be light brown or golden. If they are dry or black, the corn is likely too old.
- Weight: An ear of corn should feel heavy for its size, indicating that it's fresher and has more moisture.
How to Make Corn Pico de Gallo
1. Prep Corn: Shuck the corn cobs, removing the outer husk and the silk and rinsing under water.
2. Roast Corn: Preheat your grill (or gas stove) to medium-high heat. Place the corn cobs directly on the grill (or stove) grates. Cook for 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
3. Cut Corn: Use a sharp knife to cut the kernels from the cobs and place them in a large bowl.
4. Prep Ingredients: Medium dice the jalapeños, tomatoes, onion, and cilantro. Add to the bowl with the corn.
5. Mix and Season: Add lime juice and salt and stir until everything is throughly combined.
How to Serve
This corn salsa is ready to serve as soon as it is made. However, if you let it sit for 15-20 minutes, this allows the flavors to come together for an even better taste.
Serve it at room temperature or cold, right out of the fridge.
What to Serve with Pico de Gallo with Corn
Serve this salsa as an appetizer or dip with tortilla chips, or as a topping or side dish with one of the following:
- Chuck Roast Carne Asada
- Pan Seared Cilantro Lime Chicken
- Skillet Chicken Fajitas
- Instant Pot Shredded Beef
- Croquetas de Atún
How to Store
This salsa is best enjoyed the day it is made. However, you can store it in the refrigerator in an air-tight container for up to 3 days.
Tips and Variations
- For added spice, add one or two serrano peppers.
- For less spice, use gloves to remove the veins and seeds from the inside of the jalapeños before dicing.
- For a tropical variation, try this Mango Pico de Gallo.
FAQ
You can easily roast corn on the stovetop using a skillet. To do so, first cut the fresh kernels from the cob. Then, heat a large skillet or cast-iron pan over medium-high heat until it's very hot. Add the corn kernels in a single layer and let them cook for 2-3 minutes, stirring frequently to prevent sticking. The kernels will begin to pop and char slightly. Continue cooking for 5-7 minutes until they are evenly roasted and golden-brown.
Yes, you can use frozen or canned corn as a substitute for fresh corn. However, fresh corn will provide a sweeter and more flavorful result.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Roasted Corn Pico de Gallo
Equipment
- cutting board
- Knife
- mixing spoon
- Mixing bowl
Ingredients
- 2 ears of corn
- 2 jalapeños
- 2 Roma tomatoes
- ¼ white onion
- ¼ cup chopped cilantro
- 2 limes
- ½ teaspoon kosher salt (plus more to taste)
Instructions
- Shuck the corn cobs, removing the outer husk and the silk and rinsing under water.
- Preheat your grill (or gas stove) to medium-high heat.
- Place the corn cobs directly on the grill (or stove) grates. Cook for 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
- Remove the corn cobs from the grill and let them cool to the touch. Use a sharp knife to cut the kernels from the cobs and place them in a large bowl.
- Medium dice the jalapeños, tomatoes, onion, and cilantro. Add to the bowl with the corn.
- Add lime juice and salt and stir until everything is throughly combined.
- Taste for seasoning and adjust accordingly.
Notes
- You can easily roast corn on the stovetop using a skillet. To do so, first cut the fresh kernels from the cob. Then, heat a large skillet or cast-iron pan over medium-high heat until it's very hot. Add the corn kernels in a single layer and let them cook for 2-3 minutes, stirring frequently to prevent sticking. The kernels will begin to pop and char slightly. Continue cooking for 5-7 minutes until they are evenly roasted and golden-brown.
Michael E.
If I could give this recipe 10 stars, I would! This was the best pico I have ever made, the roasted corn is a game changer. It added a level of sweetness that was perfect. Not like a sugar sweet taste, can't fully describe it but OH BOY, I did a little happy dance the first time I tasted! This is one recipe I will make regularly. Thank you Gemma!!!!
Gemma
Hi Michael, thank you for the glowing review! I do love the combination of the corn with the fresh ingredients and spice. So happy you liked it!!
Katie M.
The corn was a great addition to pico de gallo. I especially like the flavor of roasting the corn.
Gemma
Hi Katie, the roasted corn pairs so perfectly! I am so glad you liked it!
Lola
This is such a great spin on classic pico de gallo! I love the sweetness that corn adds to any dish.
Gemma
Sweet corn gives it such a great flavor and it's perfect to make right now that corn is in season.