Pico and corn salsa is a delicious fresh dip, perfect for snacking. Dunk tortilla chips or cut veggies into this flavorful tomato and corn based dip for a refreshing snack. You could also top grilled meats or tacos with this yummy mixture of bright veggies and herbs for a summer meal sure to please.
Have you ever had fresh salsa or do you stick to the salsa in the jar? If you have never had fresh salsa or made your own, you are missing out on an easy and delicious way to elevate your snacking situation. This is doubly true in the summer with all the garden fresh produce available.
Pico may sound fancy but it’s pretty simple, and it’s a great thing to make if you are trying to use up some tomatoes from your garden. Pico de gallo is a traditional Mexican dish made of a combination of chopped tomatoes, onions, and cilantro.
Sometimes you might hear it called salsa fresca. Unlike other salsa, pico de gallo has less liquid in it. So while you can definitely dunk a tortilla chip in it, you also see it as a main ingredient in many Mexican dishes.
This pico and corn salsa is based on tomatoes, onions, and cilantro. These traditional flavors of pico de gallo combine with sweet corn and a tangy pop of lemon juice. The result? A really bright, refreshing dip that is just perfect for summer. While you can make it any time of year, I particularly like making this pico and corn salsa over the summer . Summer is when you can find the best tomatoes and corn. Though this recipe calls for canned corn, you could absolutely grill or boil some fresh sweet corn. Just remove the kernels and use that in place of canned corn.
For this recipe, you can also really use any tomatoes but I prefer roma tomatoes. Roma tomatoes are a bit firmer than some other tomato varieties and hold up better when sitting in the acidic lemon juice.
Making this recipe is a snap. To make this pico and corn salsa, you just need to dice your roma tomatoes and half a red onion. After the veggies are diced, add them to a bowl and add 15.5 ounces of drained sweet corn. Toss with lemon juice, salt, pepper, and fresh cilantro.
Lastly, just cover the bowl and let it chill in the fridge for a few hours prior to diving in. You can eat this right away, but let the recipe rest in the fridge first. Giving this recipe time to chill in the fridge lets the flavors blend together and really develop.
Once the pico and corn salsa has a chance to rest in the fridge, just serve it up with chips or cut veggies and enjoy!
This pico and corn salsa was meant for the picnic table. It’s bright, it’s fresh, and it’s chock full of flavor. Paired with crunchy tortilla chips, it’s the appetizer or snack made for the season.
Other Fiesta Style Dip Ideas To Snack On:
- Southwestern Egg Roll Dip with Wonton Chips
- Pineapple Mango Salsa
- Fruit Salsa with Cinnamon Sugar Tortilla Chips
Pico & Corn Salsa
- 6 large Roma tomatoes
- 1 (15.5 ounccan corn drained
- ½ large red onion diced
- ¼ cup chopped cilantro about ½ a bunch with large stems removed
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon pepper
- Mix all ingredients in a large bowl. Let chill in the refrigerator for 2-3 hours before serving to allow flavors to meld together.