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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 Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Dip, Salsa, Side Dish
Cuisine: Mexican, Tex-Mex
Servings: 2
Calories: 197kcal
Author: Lara Dunston

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: 197kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 820mg | Potassium: 653mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1398IU | Vitamin C: 57mg | Calcium: 47mg | Iron: 1mg