Keep the sweet taste of summer going with our mouthwatering appetizer, Sweet Corn Pico de Gallo.
A great dish for game day, tailgating, or a fresh snack!
Mixed with sweet corn, fresh tomatoes, avocado, and fresh veggies, this pico de gallo recipe is one you will want to make again and again!
Sweet Corn Pico de Gallo
There is something so good about the bounty of later summer, but what’s on and poppin’ is having tons of sweet corn on the cob available at just about every farmer’s market.
It is the key ingredient in our super duper delicious Maíz Pico de Gallo or Sweet Corn Pico de Gallo.
No matter how you say it, the wholesome and nearly irresistible taste will get ya’.
Yes, it’s sweet corn, but it is also the perfectly ripe avocado, the red and green peppers, the hint of heat from the diced jalapeño (seeds removed), the earthiness of fresh cilantro, the red onions and minced garlic, and we can’t forgo the tang of the freshly squeezed lime juice.
It all works together to create an appetizer that is colorful and full of bright flavors.
There is no excuse for not making yourself a big bowl of this, but a warning: you may be unable to stop eating it all up!
I started this incredible flavor bomb with three cobs of sweet corn.
I cut the kernels off with my chef’s knife and pan-roasted the corn with a tablespoon of unsalted sweet cream butter and several sprigs of fresh lemon thyme.
The smell alone will make you weak in the knees and want to call the whole thing off, grab a spoon, and eat all of the corn, but please resist.
A perfectly ripe avocado helps this recipe shine like nobody’s business; it is not too soft and firm in all the right places, and its creamy texture makes me go just a lil’ cray cray.
When everything is said and done, I am an avocado head through and through.
Adding a whole avocado was a no-brainer when it came to shaking the traditional pico de gallo up and taking it to new heights.
Do you see all of this freshness?
It’s not hard to make something so good when you start with some of the best fresh ingredients this side of summer.
And it isn’t hard to find because farmer’s markets are poppin’ up everywhere this time of year.
Or if you have a garden, there’s nothing like using fresh garden tomatoes in this recipe.
I’ll say this: after one taste, this may just become your new favorite pico de gallo recipe.
I mean, have I ever lied to you? Well, there was that one time, but still.
The juice of one ripe lime is all needed to add a tangy, citrusy flavor; it is like something took the smiling sun and juiced it just for you.
Gently mix all of these wonderful, flavor-packed ingredients. Afterward, it’s like taking a big, delicious bite from a summertime rainbow!
Yes, the colors and presentation are great. Most of us eat with our eyes first; if the eyes approve, taste buds will follow.
How to make the best Sweet Corn Pico de Gallo
Ingredients:
- 3 cobs of sweet corn, kernels removed
- 2 cloves garlic, minced
- 1 green tomato, seeds removed and diced
- 1 red heirloom tomato, seeds removed and diced
- 1 whole avocado, diced
- 1 small red onion, diced (if you don’t have a red onion, you can use a white onion)
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 medium jalapeño, seeds removed and diced
- 1 juice of a freshly squeezed lime
- 1 tablespoon unsalted sweet cream butter (alternative- olive oil)
- pinch of sea salt and black pepper
Directions:
- Prep all of the ingredients ahead of time. Cut, dice, and mince the ripe tomatoes, diced bell peppers, onion, jalapeño, garlic, and avocado in a large bowl, then place them in the fridge to chill.
- Using a sharp chef’s knife, cut the ends off the bottom of each ear of corn, stand the cob vertically on the cut end, and, using a downward motion, cut the kernels from the cob.
- Place a medium skillet over medium-high heat, add a tablespoon of sweet cream butter and a pinch of salt and black pepper, and sauté sweet fresh corn for five (5) minutes. Remove from heat and allow the corn to cool.
- Remove the tomato, garlic, red onion, red and green bell pepper, jalapeño, and the avocado mixture from the fridge, and gently fold the corn kernels.
- Squeeze the juice of one ripe lime over the mixture and serve.
- Serve with tortilla chips. It pairs well with our Apple Cider Margarita.
Additional Tips:
Swap out the sauteed corn for grilled corn to take this easy recipe up a notch.
If you’re a fan of pineapples, try adding pineapples to turn this recipe into pineapple pico de Gallo.
When ready to serve this recipe, add a dollop of sour cream on the side.
If you’re a fan of beans, you can black beans, but it will turn this into Cowboy Caviar.
If you’re thinking about what to pair with this recipe, how about your favorite tacos?
Here are a few taco recipes to try: Spicy Baja Fish Tacos, Grilled Walleye Tacos, Barbacoa Tacos, and Chicken Tacos.
You can also enjoy this recipe as a side dish for a summer cookout, a summer appetizer, or when you’re in the mood for many fresh ingredients in one bowl.
And if you’re having a taco night, skip using fresh salsa and use Sweet Corn Pico de Gallo as one of the taco toppings.
Can I use frozen corn instead of fresh corn?
Yes, if you cannot access fresh corn, using frozen corn is just fine.
Just thaw and drain the frozen corn before sauteing.
Remember that fresh corn gives you more sweetness than frozen corn, which you don’t necessarily get.
Can I make this in advance, Corn Pico de Gallo?
We recommend only making it a few hours before serving for the best freshness and texture.
You can make this recipe and store it covered with plastic wrap in the refrigerator until ready to serve.
This pico de gallo recipe can be stored in an airtight container in the fridge for a few days.
More Recipes:
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Cheesy Spinach Brussels Sprouts
Sweet Corn Pico de Gallo
Ingredients
- 3 cobs of sweet corn kernels removed
- 2 cloves garlic minced
- 1 green tomato seeds removed and diced
- 1 red heirloom tomato seeds removed and diced
- 1 whole avocado diced
- 1 small red onion diced (if you don't have a red onion, you can use a white onion)
- 1 small red bell pepper diced
- 1 small green bell pepper diced
- 1 medium jalapeño seeds removed and diced
- 1 juice of a freshly squeezed lime
- 1 tablespoon unsalted sweet cream butter alternative- olive oil
- pinch of sea salt and black pepper
Instructions
- Prep all of the ingredients ahead of time. Cut, dice, and mince the ripe tomatoes, diced bell peppers, onion, jalapeño, garlic, and avocado in a large bowl, then place them in the fridge to chill.
- Using a sharp chef's knife, cut the ends off the bottom of each ear of corn, stand the cob vertically on the cut end, and, using a downward motion, cut the kernels from the cob.
- Place a medium skillet over medium-high heat, add a tablespoon of sweet cream butter and a pinch of salt and black pepper, and saute sweet fresh corn for five (5) minutes. Remove from heat and allow the corn to cool.
- Remove the tomato, garlic, red onion, red and green bell pepper, jalapeño, and the avocado mixture from the fridge, and gently fold the corn kernels.
- Squeeze the juice of one ripe lime over the mixture and serve.
- Serve with tortilla chips. It pairs well with our Apple Cider Margarita.
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