Homemade Pico and Corn Salsa is deliciously addictive. Its so simple, fresh and incredibly easy to make…A must have for taco nights!

I decided to write one post for both salsas because I never, ever make one without the other. My eldest loves Pico de Gallo and the “baby” isn’t fond of tomatoes, so in order to avoid all fights about whose my favorite kid, I just make them both lol

one bowl with diced tomatoes, one bowl with corn, a cutting board with a knife and diced tomatoes and garlic cloves all on top of a gray surface

Ok so let’s talk salsas. Pico de Gallo is a Mexican salsa, also called Salsa Fresca (fresh salsa) or Salsa Cruda (raw salsa). Its traditionally made with tomatoes, onions, jalapeños, cilantro and lime juice. Corn salsa is.. well, a salsa made with corn 😉 Both salsas can be eaten as is with chips, or as toppings to tacos, burritos, toast.. basically anything. Try it with my chicken tacos… its sooo good!

a white bowl with tomatoes on a gray surface. herbs on the far right of frame, cut squeezed lime on the left

The following is my recipe for Homemade Pico and Corn Salsa. It’s by no means a traditional Mexican recipe. This recipe has garlic in it, a little bit of distilled white vinegar to up the tang a bit. I like a little pucker In my salsas, this is completely optional though. I also add a drizzle of extra virgin olive oil. not much, just enough to give it a subtle sheen.

a white bowl with corn on a gray surface. herbs on the far right of frame, cut squeezed lime on the left

This recipe, like all recipes should be used as a guide and adjusted according to your preference. For example, a traditional pico does not have garlic but I love garlic.. not a huge fan of raw garlic though. It can be very over powering. One clove for both salsas is perfect for me but you may like more or less or none at all. Make this recipe your own, after all you are the one eating it. It doesn’t matter how much I love cilantro, if you don’t then you wont like the recipe so just use an herb you like

One more thing before we go into making these salsas..the recipe yield is about 4 cups per salsa.. We’re very big eaters here and seldom have leftovers but, if you do then awesome! It tastes even better the next day.

one small bowl with corn, one small bowl with diced tomatoes, both on a gray surface. a brown board with a white bowl on the top left of the frame and a gray linen napkin on the far right of the frame

Homemade Pico and Corn Salsa

Yield: 4 cups each
Prep Time: 15 minutes
Total Time: 15 minutes

Homemade Pico (tomato salsa) and Corn Salsa is deliciously addictive...A must have for taco nights!

Ingredients

  • 7 medium plum tomatoes
  • 2 cans of corn, drained and rinsed
  • 1 small-medium red onion
  • 1 large jalapeno
  • 1 garlic clove
  • half bunch cilantro
  • 2 limes
  • 2 tsp white distilled vinegar, optional 
  • extra virgin olive oil
  • salt and pepper to taste

Instructions

  1. Using a sharp knife cut the tomatoes in half, scoop and discard the seeds. dice them and transfer them to one bowl and set aside.
  2. Add the corn to the other bowl and set side.
  3. Dice your red onion and jalapeno and add it to the bowls.
  4. Mince or grate your garlic and chop the cilantro and add it to the bowls.
  5. Squeeze the limes and add the vinegar, if using.
  6. Add a little bit of oil to each bowl, enough to give it a nice subtle sheen
  7. Season both salsas with salt and pepper to taste.
  8. Enjoy!

Notes

will need a cutting board and sharp knife

Nutrition Information:
Yield: 8 cups Serving Size: 1
Amount Per Serving: Calories: 69

nutrition information is not always accurate

© Angie
Cuisine: salsa / Category: Siriusly Extra

Editors note: original post published on Aug. 18, 2020