Easy Mexican Corn Salsa Recipe for a Corn Pico de Gallo. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Mexican Corn Salsa Recipe for a Corn Pico de Gallo for Taco Toppings, Dip and Sides

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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.

Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by supporting our epic Cambodian cuisine history and cookbook on Patreon, which you can do for as little as the price of a coffee. Or you could buy us a coffee and we’ll use our coffee money to buy cooking ingredients for recipe testing.

Another option is to use links on our site to buy travel insurancerent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. Or buy something on Amazon, such as these cookbooks for culinary travellersJames Beard award-winning cookbookscookbooks by Australian chefsclassic cookbooks for serious cookstravel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. We may earn a small commission but you won’t pay any extra.

Lastly, you could browse our Grantourismo store for gifts for food lovers, including food themed reusable cloth face masks designed with Terence’s images. Now let me tell you all about this Mexican corn salsa recipe.

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.

Easy Mexican Corn Salsa Recipe for a Corn Pico de Gallo. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

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.

Easy Mexican Corn Salsa Recipe for a Corn Pico de Gallo. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

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.

We use this lovely tarragon vinegar, but if you can’t source that, use your favourite cider vinegar. We like sea salt but Kosher salt or iodised salt are just fine.

If you have any corn salsa leftover, transfer it to a mason jar or clip-top Kilner jars and refrigerate. It should last 3-5 days in the fridge.

Easy Mexican Corn Salsa Recipe for a Corn Pico de Gallo

Easy Mexican Corn Salsa Recipe for a Corn Pico de Gallo. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Easy Mexican Corn Salsa Recipe for a Corn Pico de Gallo for Taco Tuesday

This easy Mexican corn salsa recipe for a kind of corn pico de gallo – diced cucumbers, tomatoes, shallots, jalapeños, corn, and coriander are combined with a zingy dressing of vinegar, lime juice and olive oil – makes a fantastic topping for Mexican tacos or tostadas, a delicious dip or a refreshing side to a Tex-Mex burrito or chilli con carne.
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Dip, Salsa, Side Dish
Cuisine Mexican, Tex-Mex
Servings made with recipe2
Calories 197 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 197kcalCarbohydrates: 29gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 820mgPotassium: 653mgFiber: 6gSugar: 12gVitamin A: 1398IUVitamin C: 57mgCalcium: 47mgIron: 1mg

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.

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A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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