Pomegranate and Shoepeg Corn Pico

I have made this a-bazillion, gazillion times.


Sometimes I like to add black beans, sometimes Northern beans. Sometimes I leave the corn out, add bell pepper, I really could go on and on, but it’s always devoured very quickly in this house.

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 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, now here’s the video –


There are so many uses for these pretty little things. 


  you ever had a pomegranate margarita? OMG. I have to post that soon; they are luscious.

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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.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 6 Comments

  1. Jann Olson

    Yum! I love salsa’s like this. I make one similar, but have not tried it with the pomegranate. Pinning. Thanks for sharing with SYC.

  2. This sounds amazing and I especially like the pomagranate. I have had salsa with mango but never pomagranate. Thanks for sharing on the Four Seasons Blog Hop!

  3. Brittnei

    Oh my! I’ve never eaten pomegranate before but now I want to try it in this salsa! MMM It sounds like it could be great on a burger. Thank you so much for sharing this with us at Countdown in Style! I shall pin this one for later! xo

  4. April

    I haven’t had pomegranate in a long time. I did not know you could get them out that way. The only tip I received was cutting it in half and then using a spoon to “beat” the arils out! Thanks for the recipe. I don’t know if we have pomegranates here. I’ll have to look. Thanks for linking up with Countdown in Style.

  5. Sarah Fuller

    This is a very intriguing combo I would not have thought of. Thanks for sharing.

  6. Simple Nature Decor

    I love this, its my heritage food, my mom made this stuff she was from Costa Rica.. Im following your from craft frenzy Friday Your Co Host Maria

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