This easy Mexican corn salsa recipe for a kind of corn pico de gallo – diced cucumbers, tomatoes, shallots, jalapeños, corn, and coriander, combined with a zingy dressing of vinegar, lime juice and olive oil – makes a fantastic topping for Mexican tacos or tostadas or a delicious dip or side to a Tex-Mex burrito or chilli con carne.
It’s Taco Tuesday, which we use as an excuse to cook our favourite Mexican and Tex-Mex recipes and share new recipes with you. Not that we need an excuse to cook Mexican food and after finally finding corn tortillas – we’ve only been able to source wheat flour tortillas until recently – we’ve been cooking Mexican food at every opportunity.
This easy Mexican corn salsa recipe came about rather serendipitously during one of those times. Terence was refining his fantastic grilled chicken tacos recipe and we couldn’t decide whether to make a corn salsa or pico de gallo to go with the tacos, so we thought: why not combine them?!
Our Mexican corn salsa recipe makes a delicious combination of the two, a kind of corn pico de gallo and it’s so good! It’s also super easy to make, coming together in 15 minutes, plus it’s versatile. You could add diced avocado or pineapple or kidney beans or red capsicum or whatever you like.
If you’re a corn lover, see our collection of best corn recipes. Now, before I tell you more about this Mexican corn salsa recipe, I have a favour to ask.
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Mexican Corn Salsa Recipe for a Corn Pico de Gallo for Taco Toppings, Dip and Sides
Whenever we decide on Mexican food or Tex-Mex food for dinner, we’ll end up making a Mexican feast and laying out a whole spread of Mexican specialties, sides, pickles, and hot sauces. I’ll make some guacamole, maybe heat up some refried beans and Terence will whip up his spicy red tomato salsa.
I’ll pull all our hot sauces out of the fridge (we like Tapatio and Cholula) and fill small dishes with our homemade pickled jalapeños, pickled purple shallots, pickled purple cabbage, and Mexican pickled vegetables. I’ll crumble some cotija (Mexican white cheese) onto a plate and spoon Mexican crema or sour cream into a bowl, and I’ll chop up plenty of fresh coriander.
But sometimes, when we have a lot going on, we like to keep things simple, and that was the case last week when Terence was preparing his grilled chicken tacos and I was trying to decide whether to make a corn salsa or a pico de gallo, and we ended up with this corn pico de gallo.
One of the things I love about this easy corn salsa recipe – apart from how easy it is to make – is that it has so many uses. We generously spooned the corn salsa onto Terence’s grilled chicken tacos – it’s a perfect match – but it has lots of other applications.
It would be fantastic piled onto these Mexican chicken tinga tacos or these shredded chicken tacos with avocado and vegan chilli. I also like the idea of serving it as a side to Mexican breakfast eggs, such as this huevos revueltos to huevos con chorizo, our scrambled eggs breakfast taco or fried eggs breakfast taco.
You could add a layer of corn salsa on your quesadillas, roll some up in burritos, sprinkle some corn salsa onto your nachos, spoon a pile onto a bowl of chilli con carne or serve it as a dip with homemade tortilla chips and some margaritas or micheladas.
Now let me share a couple of tips to making this easy corn salsa recipe.
Tips to Making this Easy Mexican Corn Salsa Recipe for a Corn Pico de Gallo
Just a few tips to making this easy corn salsa recipe as it’s a cinch to make. It seriously takes no more than 15 minutes if you use canned corn kernels.
Of course, if it is corn season where you are, you could do some fresh corn on a griddle pan, which will give you those lovely charred marks and smoky flavours. Husk the corn cob, brush the cob lightly with soft butter or olive oil, season it with a pinch of salt, and place it on the hot dry griddle pan.
Make sure to use long tongs to turn your corn cob every couple of minutes, so you get those nice black char marks. It should only take around 8-10 minutes or so, but of course do them for longer if you prefer the corn more cooked.
Easy Mexican Corn Salsa Recipe for a Corn Pico de Gallo
- 170 g cucumbers - skin-on, deseeded, finely diced, salted
- 150 g tomatoes - finely diced, salted
- 60 g purple shallots - finely diced
- 4 jalapeños - finely diced
- 220 g corn kernels - canned
- 1 tbsp fresh coriander leaves
- 1 tbsp tarragon vinegar
- ½ lime - juice only
- 1 tbsp extra virgin olive oil
- ½ tsp salt – or to taste
- 10 g fresh coriander finely chopped
- In a mixing bowl, combine the diced cucumbers, tomatoes, purple shallots and jalapeños with the corn kernels, and fresh coriander leaves.
- Dress with the tarragon vinegar, lime juice and extra virgin olive oil, season with salt, combine well, taste, and adjust the seasoning to your liking.
- Spoon the salsa onto tacos or tostadas or serve as a side or as a dip with tortilla chips.
Please do let us know if you make our Mexican corn salsa recipe in the comments below as we’d love to know how the recipe turned out for you.