Fresh, colorful and bursting with flavor, this grilled corn pico de gallo combines sweet, juicy corn with bright tomatoes, zesty lime and a touch of heat for a vibrant, crowd-pleasing salsa. Easy to prepare and incredibly versatile, it’s perfect as a chip dip, a topping for tacos or salads, or served alongside grilled meats and seafood at your next barbecue.
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Why you’ll love this recipe
- This corn pico de gallo balances sweet, charred corn with bright lime and tomatoes, a little crunch from bell pepper and a gentle kick from jalapeño—refreshing, seasonal and vibrant.
- It’s quick and simple: grill the corn for a smoky note, then chop and toss the ingredients together—no complicated steps or special skills required.
- Extremely versatile: enjoy it as a dip with chips, spoon it over shrimp or vegetarian tacos, add it to nachos, top grilled meats or fish, or fold it into grain bowls and salads for extra texture and flavor.
Key ingredients and variations
- Corn: Fresh ears are best for flavor and texture. Canned or thawed frozen corn works in a pinch—pat dry before using and consider searing it briefly to add char.
- Roma tomatoes: Firm, flavorful and less watery than some varieties, they hold up well in salsa.
- Red bell pepper: Adds color and crunch; yellow or orange peppers are fine substitutes.
- Red or white onion: Choose finely diced for balance and bite.
- Cilantro: Fresh cilantro brightens the salsa—adjust the amount to taste.
- Lime juice: Freshly squeezed lime ties the flavors together with bright acidity.
- Jalapeño: Adds heat and flavor. Remove seeds and membranes for a milder salsa or leave them in for more spice. Serrano or other hot peppers can replace jalapeño if preferred.
- Salt and pepper: Essential; season to taste to bring out the ingredients.
How to make corn pico de gallo
1. Preheat your grill to high. Lightly coat the corn with cooking spray or brush with a little oil, then grill for about 5–7 minutes per side, until you see nice char marks and the kernels are tender.
2. Let the corn cool slightly, then carefully cut the kernels from the cob. While the corn cools, dice tomatoes, bell pepper and onion and finely chop the jalapeño and cilantro.
3. Combine the grilled corn and chopped vegetables in a large bowl. Stir in lime juice, salt and pepper. Taste and adjust seasoning—more lime, salt or jalapeño as desired. Serve immediately or chill for a couple of hours to let the flavors meld.
More salsa recipes
If you love salsas, explore other fresh options to enjoy.
- Pineapple Pico De Gallo
- Spicy Jalapeño Salsa
- Restaurant Style Salsa
- Mango & Grilled Corn Salsa
Tips
- Use fresh corn when available for the best texture and sweetness.
- Adjust salt, pepper, lime juice and jalapeño to suit your taste—start conservatively and add more as needed.
- Dice ingredients uniformly for a balanced texture; chop jalapeño more finely so the heat is distributed.
- This salsa tastes great chilled. Let it rest in the refrigerator for an hour to let flavors meld, or serve right away for maximum freshness.
Frequently asked questions
Yes. If using canned corn, drain well and pat dry before adding. For frozen corn, thaw and dry thoroughly. To recreate the charred flavor, briefly sauté the kernels in a hot skillet—cast iron works well—until lightly browned.
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Corn Pico De Gallo
Ingredients
- 2 ears corn
- 2 roma tomatoes, diced
- 1/4 red onion, small diced
- 1 jalapeño, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced (about 1 tablespoon)
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper, more to taste
Instructions
- Preheat the grill to high. Lightly oil the corn and grill 5–7 minutes per side until charred in spots and tender.
- Let the corn cool slightly, then cut the kernels from the cob. While it cools, dice the tomatoes, bell pepper and onion, and finely chop the jalapeño and cilantro.
- Combine corn and vegetables in a large bowl. Add lime juice, salt and pepper, and gently toss to combine. Taste and adjust seasoning. Serve immediately or chill for an hour to meld flavors.
Notes
- If using canned corn, drain and pat dry, then sauté briefly to add char. If using frozen corn, thaw and dry before sautéing or grilling.
The nutritional information provided is an estimate based on the listed ingredients and may vary depending on portion size and specific products used.
Nutrition
About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. Welcome to Sprinkled With Balance—where I share approachable, nutrient-rich recipes that are flavorful and simple to make. I’m a recipe developer and food photographer based in California, originally from France, and a mom of two.
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