Corn Pico de Gallo
This sweet corn pico de gallo recipe is perfect for tacos, enchiladas, or as a flavorful salsa. Grilled or roasted corn adds a tasty twist to this corn salsa!
Servings: 4
Ingredients
- 1 8.75 oz can whole kernel sweet corn or a heaping cup of cooked corn
- ½ red onion diced, ~½ cup
- 1 large red bell pepper or mix different color peppers ~1 cup, diced
- 2-3 large tomatoes diced and deseeded, ~1 ½ cups
- ½-¾ cup cilantro
- 1 lime juiced
- ½ teaspoon kosher salt
- ⅛-¼ teaspoon black pepper
Optional
- 1 jalapeño pepper diced
- 1 pinch cumin
Instructions
- Chop all of your ingredients, and add them to a mixing bowl.1 8.75 oz can whole kernel sweet corn, ½ red onion, 1 large red bell pepper, 2-3 large tomatoes, ½-¾ cup cilantro, 1 jalapeño pepper
- Add the lime juice and season with salt and pepper to taste.1 lime, ½ teaspoon kosher salt, ⅛-¼ teaspoon black pepper, 1 pinch cumin
- Mix everything together.
- Let the pico de gallo sit in the fridge for a few hours for the flavors to develop.
- Stir well before serving and taste, you might need to add more salt.
- Serve with tortilla chips and enjoy!
Nutrition
Calories: 39kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 299mg | Potassium: 352mg | Fiber: 3g | Sugar: 5g | Calcium: 23mg | Iron: 1mg
