Fresh Pomegranate and Shoepeg Corn Pico de Gallo is sweet, savory, colorful, and perfect for chips, tacos, grilled meats, and spring entertaining.
Every spring, fresh white shoepeg corn starts showing up and suddenly I remember this pico exists. One bite in and I’m back to putting it on absolutely everything; chips, tacos, grilled chicken, and scooping it straight from the bowl with tortilla chips.
This started as a holiday appetizer situation years ago, but honestly fresh spring and summer corn takes it to a completely different level.
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. Honestly, it’s the best made like this because the pomegranate and shoepeg corn scream freshness.
What Is Shoepeg Corn?
- Smaller than regular corn
- Sweeter
- More tender than regular corn
- Fresh in the spring/early summer
Why Pomegranate Pico de Gallo Works
- sweet + acidic balance
- crunchy/juicy texture contrast
- visually stunning but easy
- adaptable heat level
What to Serve with Pomegranate Pico de Gallo
- Grilled chicken
- Salmon
- Fish tacos
- Steak
- Crostini
- Burrata
- Tortilla chips
Do you know how to get the arils out of a pomegranate? If not, you need to know – go here.
Variations
- Add avocado
- Black beans
- Feta or cotija
- Diced cucumber
- Hot honey drizzle
- Roasted corn version
Here’s your printable-
Pomegranate and Shoepeg Corn Pico
Sweet, tangy, crunchy, and ridiculously fresh, this Pomegranate and Shoepeg Corn Pico de Gallo belongs on everything from tacos to grilled chicken.
Ingredients
- 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
Instructions
- Combine all ingredients in a large bowl.
- Cover and refrigerate for at least 3 hours.
- Serve with chips.
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This Post Has 6 Comments
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.
hugs,
Jann
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!
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
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.
This is a very intriguing combo I would not have thought of. Thanks for sharing.
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