This Corn Pico de Gallo is a fresh, flavorful twist on the classic salsa, made with sweet roasted corn, tomatoes, jalapeño, and lime. Roasting the corn adds a subtle smokiness that deepens the flavor while still keeping the bright, fresh taste you expect from pico de gallo. It's simple to make and perfect for everything from chips to tacos and summer meals.
Pico de Gallo is one of those recipes I make again and again. It's simple, spicy, and made with fresh, nourishing ingredients. While I love the classic version, sometimes I like to change it up depending on what's in season.
This Corn Pico de Gallo is one of those variations. Roasting the corn brings out its natural sweetness and adds a depth of flavor that works really well with the tomatoes, jalapeño, and lime. It's a small change from the traditional salsa, but it gives it a completely different feel.
If you enjoy variations like my Mango Pico de Gallo, Peach Pico de Gallo or even my Watermelon Salsa, this is another version that you will love. And I'll show you just how easy it is to make.
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Check out these other recipes that also incorporate corn, Mexican White Rice with Corn and Calabacitas con Queso.
Ingredients & Substitutions
This salsa is made with a mix of fresh, simple ingredients. Sweet corn is the base, and roasting it adds a deeper, slightly smoky flavor. Tomatoes bring freshness, jalapeño adds heat, and onion, lime juice, and cilantro balance everything with brightness.
See recipe card for a full list of the ingredients and quantities.
How to Choose Corn
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.
- 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, not dry or black.
Step-by-Step Instructions
- Prep Corn: Shuck the corn cobs, removing the outer husk and the silk and rinsing under water.
- 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.
- Cut Corn: Use a sharp knife to cut the kernels from the cobs and place them in a large bowl.
- Prep Ingredients: Medium dice the jalapeños, tomatoes, onion, and cilantro. Add to the bowl with the corn.
- Season: Add lime juice and salt.
- Mix and Adjust Seasoning: Stir until everything is throughly combined. Taste and adjust seasoning if needed.
Recommended for This Recipe
Chef Knife
A sharp, well-balanced knife, like this Made-In Chef Knife, makes dicing all of the ingredients in this recipe so much faster and easier.
How to Serve Corn Pico de Gallo
This corn salsa is best served fresh, either right away or after sitting for 15-20 minutes to let the flavors come together.
It can be served in a variety of ways, from a simple dip with tortilla chips to a side with one of the following:
- Chuck Roast Carne Asada
- Pan Seared Cilantro Lime Chicken
- Skillet Chicken Fajitas
- Instant Pot Shredded Beef
- Croquetas de Atún
Storing and Reheating
This salsa is best enjoyed the day it's made, when the texture is freshest. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
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
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.
- For more spice, use Serrano peppers. For less spice, remove the veins and seeds from the jalapeños.
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.