Fresh Corn and Avocado Pico de Gallo | Midwest Living

Fresh Corn and Avocado Pico de Gallo

Fresh Corn and Avocado Pico de Gallo

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  • Makes: 24 servings
  • Yield: About 6 cups
  • Prep 45 mins
  • Broil 7 mins to 10 mins
  • Stand 15 mins
  • Chill 4 hrs to 24 hrs

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  • 1 fresh poblano or Anaheim chile pepper* or 1 medium green sweet pepper
  • 1 medium red, orange or yellow sweet pepper
  • 2 cups grape and/or cherry tomatoes, halved or quartered or 4 medium tomatoes, seeded and coarsely chopped (2 cups)
  • 1 cup fresh corn kernels; 1 cup frozen whole kernel corn, thawed or one 8.75-ounce can whole kernel corn, drained
  • 1/4 cup finely chopped red onion or thinly sliced green onion
  • 1/4 cup snipped fresh cilantro
  • 1/2 teaspoon finely shredded lime peel
  • 2 tablespoons lime juice
  • 1 -2 cloves garlic, minced
  • 1 teaspoon kosher salt or 1/2 teaspoon salt
  • 1/8 teaspoon bottled hot pepper sauce or 1/4 teaspoon freshly ground black pepper
  • 1 avocado, halved, seeded, peeled, and chopped
  • Baked Tortilla Chips (recipe below) or scoop-shaped tortilla or corn chips


  1. Place whole poblano and sweet pepper on a foil-lined baking sheet. Broil 4 inches from the heat for 7 to 10 minutes or until skins are bubbly and blackened, turning occasionally. Carefully bring the foil up and around the peppers to enclose. Let stand about 15 minutes or until cool enough to handle. Pull the skins off gently and slowly using a paring knife. Discard skins. Remove pepper stems, seeds, and membranes; discard. Chop the peppers.
  2. For salsa: In a large bowl, combine chopped peppers, tomatoes, corn, red onion, cilantro, lime peel, lime juice, garlic, salt and hot pepper sauce. Cover and chill mixture 4 to 24 hours. Stir in avocado just before serving.
  3. Serve with Baked Tortilla Chips. For a quick appetizer, make Speedy Bruschetta (recipe below). For a condiment, serve salsa with grilled chicken, steak, pork or fish. Makes about 6 cups, 24 (1/4-cup) servings.


  • Fresh Corn and Black Bean Pico de Gallo: Prepare as directed, except substitute one 15-ounce can black beans, rinsed and drained, for the avocado.


  • *Handling hot peppers: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Speedy Bruschetta


  • 1 8 - ounce loaf baguette-style French bre
  • Olive oil
  • 3/4 cup pico de gallo
  • 3/4 cup finely shredded Gruyere, Gouda, cheddar or mozzarella cheese


  1. Cut baguette-style French bread diagonally into 1/2-inch slices. Arrange bread slices on a large baking sheet. Brush both sides of each bread slice with olive oil. Broil 3 to 4 inches from heat for 1 to 2 minutes per side or until crisp and light brown. Remove from oven. Divide pico de gallo among bread slices. Top with finely shredded Gruyere, Gouda, cheddar or mozzarella cheese. Broil about 1 minute more or until cheese is melted. Serve immediately. Makes about 24 slices.

Baked Tortilla Chips


  • 8 6 - inches corn and/or flour tortillas
  • Salt


  1. Preheat oven to 350 degrees F. Cut each tortilla into 8 wedges and spread wedges on two large baking sheets. Sprinkle lightly with salt. Bake for 12 to 15 minutes or until crisp and light brown.

Nutrition Facts

(Fresh Corn and Avocado Pico de Gallo)

Servings Per Recipe 24, cal. (kcal) 42, Potassium (mg) 126, iron (mg) 0, sugar (g) 1, sodium (mg) 111, calcium (mg) 10, fiber (g) 1, Riboflavin (mg) 0, Fat, total (g) 1, carb. (g) 8, Thiamin (mg) 0, vit. C (mg) 22, pro. (g) 1, vit. A (IU) 340, Folate (µg) 16, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1

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