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