This grilled corn pico de gallo is delicious when paired with everything from tacos to burritos––to being enjoyed on its own as a corn salad.
When summer arrives, I get excited to eat seasonal finds that I pick up at farmers’ markets. That fresh summer corn, green and red peppers, and more are always calling my name.
I love using the best of summer’s offerings to make delicious salad recipes, and I have this easy corn pico de gallo recipe to share with you today.
To make corn pico de gallo, you’ll need a few ingredients:
Corn, cherry tomatoes, red onion, and green bell pepper: I love this corn pico de gallo recipe because it’s bursting with antioxidant-rich veggies!
If you can get your hands on farmers’ market fresh corn, this grilled salad will taste all that much more scrumptious!
Grapeseed oil: This oil boasts heart-healthy fat.
Red wine vinegar, lime juice, and honey: You’ll use these ingredients to make the dressing. If you’re vegan, you can swap in maple syrup for honey.
Helpful kitchen tools
These kitchen items will make it easier to whip up a batch of corn pico de gallo!
To make corn pico de gallo, first rub corn with 1 Tablespoon grapeseed oil and salt and pepper to taste.
Grill until ears are slightly browned, about 7 minutes; remove, and cool. Remove corn kernels and place in a large bowl
with tomatoes, onion, and bell pepper.
Stir to combine.
In a small bowl, mix honey
with remaining oil, vinegar, lime juice, and honey. Add to the corn pico de gallo.
Stir to combine.
In Spanish, pico de gallo means “beak of rooster.” It is believed that the name came from the way it was originally eaten: by pinching the ingredients between the thumb and finger, which resembles the shape of a rooster’s beak.
However, pico de gallo really has nothing to do with roosters. It is often referred to as “salsa fresca” in Mexico.
The main difference between salsa and pico de gallo is the consistency of each. Salsa is typically made with a combination of tomatoes, onions, herbs, and chiles, and contains more liquid compared to pico de gallo.
Some salsa recipes use diced ingredients as is or process them together into a puree.
The ingredients in pico de gallo are similar to that of pico de gallo, however pico de gallo recipes are always fresh and diced ingredients are never blended together. This makes it chunkier than salsa.
Pico de gallo is a combination of healthy ingredients like tomatoes, onions, herbs, chiles, lime juice, and salt. It is a nutritious condiment and can enhance the flavor of just about anything. This corn pico de gallo contains corn.
If you make it at home, all the better, because store-bought versions can be high in sodium.
What you pair pico de gallo with can really make or break its healthfulness. If you’re eating it with chips or something similar, a rule of thumb is “everything in moderation” so you don’t overdo it on the sodium, calories, fat, etc.
There are so many ways you can use pico de gallo. One of the most common pairings for pico de gallo is tortilla chips. Pico de gallo is often served as a dip, along with guacamole.
Pico de galllo is delicious with tacos, burritos, nachos, and quesadillas.
You can mix it in with rice, roasted or grilled vegetables, or egg-based dishes like omelets. It makes a great topping for burgers, grilled meats, or baked potatoes. The sky’s the limit!
More plant-based veggie recipes
If you enjoy this corn pico de gallo, you’ll also like:
- Healthy Broccoli Slaw Recipe
- Easy Pomegranate Squash
- Air Fryer Butternut Squash
- Healthy Grape Honey Brussels Sprouts
- Vegetarian White Chili
Grilled Corn Pico de Gallo
- 3 ears of corn, husked with silks removed
- 2 tbsp + 1 teaspoon grapeseed oil, divided
- Ground black pepper and salt to taste
- 1 cup cherry tomatoes, halved
- ½ red onion, diced
- 1 green bell pepper, diced
- 1 tsp red wine vinegar
- 2 tsp lime juice
- 1 tsp honey or maple syrup
- Rub corn with 1 Tablespoon grapeseed oil and salt and pepper to taste.
- Grill until ears are slightly browned, about 7 minutes; remove, and cool.
- Remove corn kernels and place in a large bowl with tomatoes, onion, and bell pepper.
- In a small bowl, mix remaining oil, vinegar, lime juice, and honey. Toss with the salad.
I’d love to hear from you! Let me know if you make this summer corn recipe with honey lime salad dressing. What are your favorite salad recipes with summer fruits and vegetables? Are you a summer squash fan?
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