Corn Pico de Gallo

Name: Corn Pico de Gallo
Yield: Makes About 4 cups (960 ML)
Cuisine: Mexico
Ingredients: Kosher salt; 1 jalapeño chile, seeded if desired, and finely chopped; 20 to 30 Sungold or other flavorful cherry tomatoes, cut in half, or 2 cups (360 g) large-diced Early Girl or other heirloom tomatoes; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh cilantro; Kernels from 4 ears yellow, white, or bicolored corn; ½ cup (55 g) diced red onion; Kernels from 4 ears yellow, white, or bicolored corn; Kernels from 4 ears yellow, white, or bicolored corn; 2 tablespoons fresh lime juice; 1 cup (240 ml) olive oil

Preparation info

Makes About
4 cups

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

Ingredients

2 tablespoons fresh lime juice
1 cup (240 ml) olive oil

Americas
Mexico
Starter
Central America
Gluten-free
Vegan

Method

In a bowl, using a balloon whisk, whisk the lime juice while slowly adding the olive oil to create an emulsion. Add the corn, red onion, basil, cilantro, and jalapeño and stir to combine. Fold in the tomatoes. Season with salt and toss lightly.