Corn Pico De Gallo - Sweet Cs Designs

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picture of spicy corn pico de gallo in a wooden bowl

4.67 from 6 votes

Corn Pico De Gallo

This tangy, zesty corn pico de gallo is packed with fresh vegetables with a hint of heat.

Prep Time5

Total Time5

Course: Dips

Cuisine: Mexican

Keyword: corn, gluten free, jalapeno, onion, salsa, tomatoes, vegan, vegetarian

Servings: cups

Calories: 63kcal

Author: Courtney O'Dell

Equipment

Acacia Wooden Salad Bowls (Set of 2): 6" x 3" Individual Wood Serving Bowls for Fruits, Cereal, or Soup - Handmade from a Single Organic Piece of Acacia Wood, Food Safe
imarku Chef Knife - Pro Kitchen Knife 8 Inch Chef's Knives High Carbon German Stainless Steel Sharp Paring Knife with Ergonomic Handle (Red Handle)

Ingredients

4 medium roma tomatoes diced
1 cup corn kernels or about the kernels from 2 ears of corn
1 small onion finely diced
1 jalapeno pepper seeded and minced
¼ cup chopped fresh cilantro
4 cloves fresh garlic minced
1 teaspoon kosher salt
½ teaspoon fresh cracked pepper
½ lime juiced
1 teaspoon tajin optional
1 tablespoon olive oil

Instructions

In a large bowl, mix ingredients.
Be sure to toss well to be sure salt, pepper, and olive oil are evenly distributed.
Serve immediately, or cover and refrigerate for up to four days.

Nutrition

Serving: 1/3 cup | Calories: 63kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 341mg | Fiber: 2g | Sugar: 3g