Grilled corn pico de gallo is all the things we love about pico but with grilled corn. Get your chips ready! You may want to make a double batch.
Years ago I posted a dynamite pico recipe that has literally changed a few lives (not to brag or anything). Besides ultra-close up photography and sketchy shots of my hand… it’s this very Pico de Gallo recipe that is know to turn tomato-haters into to-mah-to-lovers.
I have friends whose spouses swore they hate tomatoes but had a change of heart once they topped a steak fajita with this tomato-y condiment. #lifechanger
So because I had a couple ears of grilled corn leftover and because we’re about to head out of town for a much needed vacay and I wanted to use up the last few vegetables I had rolling around in my veggie drawer… I of course did what anyone else would do and made grilled corn pico. It’s not super fancy and it’s a spinoff of my earlier version but instead I swapped out the serrano for a more spicy kick from a jalapeno… and then there’s my bff, grilled corn which adds a charred sweetness that can’t be beat and literally gives pico some delicious umph!
To say it’s amazing is of course expected… but truly I don’t even need to top tacos or fajitas with it… just hand me a bag of salty corn tortillas chips {or a spoon} and a Corona and I could will make a meal out of it.
My romas tomatoes were a bit large, so I used three… but 2-4 are needed to play it safe.
Cut them in half…
Scrape out those gooey-grody-seeds…
Slice them into thin strips…
Then dice them up small and throw’em into a bowl.
I have been grilling corn like it’s going out of style. I had a couple of ears leftover from a two days ago, so I threw them into the fridge for laters.
Then I used my knife and sliced the kernels off of the cob and threw them into the bowl with the maters. {OH MY GOSH did I just rhyme? I’m a poet and… oh never mind}
Finely dice up a small red onion, about 1/2 cup or so… doesn’t have to be exact.
Yup, you guess it… throw them on into the bowl as well.
Slice up three green onions…
Add the green onions PLUS one jalapeno that has been trimmed, quartered, seeded, sliced into strip and minced. Whoopsises! I forgot to snap shots of the jalapeno! But do make sure you don a pair of gloves or wash your hand VERY well after handling the jalapenos.
Mince up 1/4 cup of fresh cilantro…
And that along with one minced clove of garlic and 3/4 teaspoon of kosher salt.
Squeeze in the juice of half of a verrrry juicy lime…
Drizzle in a half tablespoon of olive oil…
Give it a toss, cover with some cling-wrap and refrigerate until ready to shovel it into your mouth.
Your weekend needs this Corn Pico de Gallo and a Corona [two limes!] STAT!
Have a super-tastic weekend!
Enjoy! And if you give this Corn Pico de Gallo recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
Grilled Corn Pico de Gallo
Ingredients
- 2 ears sweet corn, grilled and charred
- 4 medium roma tomatoes
- 1 small red onion, about 1/2 cup, finely diced
- 3 green onions, minced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- 1 clove fresh garlic, minced
- 3/4 teaspoon kosher salt
- 1/2 lime, juiced
- 1 tablespoon olive oil
Instructions
FOR THE CORN:
- Preheat your grill to low. Peel off the husk, strip away all the silk and place the corn on grill grates. Turn once and grill until bright yellow and kernels are tender. Increase the heat to medium-high and continue to grill until a few kernel char. Charring the corn is totally optional.
- Combine all ingredients into a large bowl, cover and refrigerate until ready to serve.
- Toss once more before serving.
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Love the flavours in this! A perfect blend of sweet and spicy and tangy.
I could take on the whole bowl just for myself! So delicious!
this is just the perfect recipe for summer. definitely saving this to recreate in my kitchen. yum!
I’m DEFINITELY making this!
I love the few Tex Mex restaurants that automatically bring a variety of this with their chips and salsa. The colors are gorgeous to have on your plate, whether you ate it or not. Ha! I would be eating mine immediately!
I pinned it.
What a great summer salad! Love it! Thanks for the inspiration. I’m going to try this recipe.
LOVE a good pico! This one looks delicious Laurie!
Yum! What a great condiment!
When you grill your corn is it husk on or off? how long about? thank you
woopsy. So sorry..just saw directions in recipe…so anxious to try it!
Wow I love your page. Can’t wait to make this tonight for the family-friend meal night!
Thank you, Joseph! Enjoy!
Made a double batch for Super Bowl ! One with corn and one without! It was the hit of the evening with warm tortilla chips! Some sprinkled shredded Mexican cheese over the pico and chips!!! Veryyy good! Making again tommorrow!