Pomegranate and Shoepeg Corn Pico


posted by on Appetizers, Fruit, Main, Mexican, Sides, Vegetables


I have made this a-bazillion, gazillion times.


It’s always devoured very quickly in this house. Sometimes I add black beans, sometimes Northern beans. Sometimes I leave the corn out, add bell pepper, I really could go on and on. My salsas are typically whatever I have on hand; I make them almost weekly. Every now and then I’ll make a specific plan while I’m at the store but almost every time I just throw it together.

I definitely have a salsa obsession.

This particular combination is a favorite. If I were the only one eating it, I would add one more jalapeno, but I like the hotness. One jalapeno is just right as far as adding flavor without too much heat. I could definitely imagine this being good on fish tacos or over some cheesy nachos.

*Gasp* Or on a burger!

My food mind never gets any rest.


Do you know how to get the arils out of a pomegranate? If not, you need to know-

  • Fill a big bowl with cold water.
  • Wash and dry the pomegranate and lay it on it’s side and slice it in half.
  • Slice the halves in half, so you have quarters.
  • One at a time, take a quarter and place it in the water (with clean hands, of course) and invert it inside out toward the bottom of the bowl and push the arils from the flesh. It might take a little coaxing for some of them, but they’ll pop out.
  • Continue with the rest of the quarters and drain in a colander. Pat them dry with a paper towel.

You can’t say I’ve never taught you anything. There are so many uses for these pretty little things. Have you ever had a pomegranate margarita? OMG. I have to post that soon; they are luscious.


Here’s your printable-

Pomegranate and Shoepeg Corn Pico

Pomegranate and Shoepeg Corn Pico


  • 1 pomegranate, arils removed
  • 1 can (15 oz) shoepeg corn, drained
  • 1 can petite diced tomatoes, rinsed and drained
  • 1 yellow onion, diced
  • 1 jalapeno, diced
  • 1 handful fresh cilantro, chopped
  • 1 tbsp olive oil
  • 1 tbsp white vinegar
  • Salt, to taste


  • Combine all ingredients in a large bowl.
  • Cover and refrigerate for at least 3 hours.
  • Serve with chips.

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