Mexican, Tex-Mex•quick
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 time
- 15 min
- Cook time
- 11 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
2
- 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
- 1/2 lime (juice only)
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt – or to taste
- 10 g fresh coriander finely chopped
Instructions
- 1
In a mixing bowl, combine the diced cucumbers, tomatoes, purple shallots and jalapeños with the corn kernels, and fresh coriander leaves.
- 2
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.
- 3
Spoon the salsa onto tacos or tostadas or serve as a side or as a dip with tortilla chips.