Sweetcorn pico de gallo

Also called salsa fresca, this is an uncooked salad traditionally made with fresh tomatoes and almost always with coriander for flavour and fragrance. Photography by Jani Shepherd / Gatherum Collectif.

  • 15 mins preparation
  • Serves 6
  • Print


Sweetcorn pico de gallo
  • 2 cup cooked sweetcorn kernels
  • 2 large tomatoes, deseeded and chopped
  • 1/2 red onion, finely sliced
  • small bunch coriander, roughly chopped
  • 1/2 fresh red chilli, finely chopped
  • juice of 2 limes
  • 3 tablespoon olive oil


Sweetcorn pico de gallo
  • 1
    Place all the ingredients in a large bowl along with a pinch of salt. Stir to combine. Check seasoning and add more salt or olive oil if required.
  • 2
    Serve immediately as a filler for soft tacos or a dip/topping for corn tortilla chips.


Frozen corn kernels work just as well when corn is out of season. The amount of seasoning will vary depending on the quality of the produce you use so trust your tastebuds when checking.