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, tomatoes, avocado, and other 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 mostly what’s on and poppin’ is having tons of sweet corn on the cob available at just about every farmer’s market.
And it is precisely 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 tastes even better than it looks.
There is no excuse for not making yourself a big bowl of this, but a word of warning, you may not be able 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 just eat all of the corn, but please resist.
A perfectly ripe avocado helps this recipe shine like nobody’s business; not too soft and firm in all of the right places, and its creamy texture makes me go just a lil’ cray cray.
When all things are 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 all over the place this time of year.
I’ll say this, after one taste, this may just become your new favorite pico de Gallo recipe ever.
I mean, have I ever lied to you? Well, there was that one time, but still.
The juice of one ripe lime is all that’s needed to add a bit of tangy citrusy flavor; it is like something took the smiling sun and juiced it just for you.
Gently mix all of these wonderful and flavor-packed ingredients. Afterward, it’s like taking a big delicious bite out of a summertime rainbow!
Yes, the colors are great, as is the presentation, because most of us eat with our eyes first, and if the eyes approve, the 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 small red onion, diced
- 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
- pinch of sea salt
Directions:
- ProTip: Prep all of the ingredients ahead of time. Cut, dice, and mince all of the veggies, garlic, and avocado, and place into 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, a single tablespoon of sweet cream butter, and a pinch of sea salt, and sauté sweet corn for five (5) minutes. Remove from heat and allow the corn to cool.
- Remove the tomato, 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.
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 small red onion diced
- 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
- pinch of sea salt
Instructions
- ProTip: Prep all of the ingredients ahead of time. Cut, dice, and mince all of the veggies, garlic, and avocado, and place into 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, a single tablespoon of sweet cream butter, and a pinch of sea salt, and sauté sweet corn for five (5) minutes. Remove from heat and allow the corn to cool.
Remove the tomato, 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.
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