This grilled corn pico de gallo is delicious when paired with everything from tacos to burritos––to being enjoyed on its own as a corn salad.
When summer arrives, I get excited to eat seasonal finds that I pick up at farmers’ markets. That fresh summer corn, green and red peppers, and more are always calling my name.
I love using the best of summer’s offerings to make delicious salad recipes, and I have this easy corn pico de gallo recipe to share with you today.
Ingredients
To make corn pico de gallo, you’ll need a few ingredients:
Corn, cherry tomatoes, red onion, and green bell pepper: I love this corn pico de gallo recipe because it’s bursting with antioxidant-rich veggies!
If you can get your hands on farmers’ market fresh corn, this grilled salad will taste all that much more scrumptious!
Grapeseed oil: This oil boasts heart-healthy fat.
Red wine vinegar, lime juice, and honey: You’ll use these ingredients to make the dressing. If you’re vegan, you can swap in maple syrup for honey.
Helpful kitchen tools
These kitchen items will make it easier to whip up a batch of corn pico de gallo!
- Corn cob holders
- Silicone brush
- Small glass bowls
- Large glass bowl
Step-by-step instructions
To make corn pico de gallo, first rub corn with 1 Tablespoon grapeseed oil and salt and pepper to taste.
Grill until ears are slightly browned, about 7 minutes; remove, and cool. Remove corn kernels and place in a large bowl
with tomatoes, onion, and bell pepper.
Stir to combine.
In a small bowl, mix honey
with remaining oil, vinegar, lime juice, and honey. Add to the corn pico de gallo.
Stir to combine.
