Blackened Corn and Jicama Pico de Gallo recipe

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Ingredients

2 cups fresh corn kernels
2 cups peeled, chopped jicama
1 cup diced red onion
1 cup small diced white onion
1 cup small diced red bell pepper
½ cup small diced green bell pepper
¼ cup olive oil
2 tablespoons white vinegar
1 ½ tablespoons salt
2 teaspoons ground cumin
2 teaspoons ground black pepper
1 teaspoon red wine vinegar
1 teaspoon chili powder
2 cups fresh cilantro leaves, finely chopped
1 ½ cups small diced tomatoes
1 lime, zested and juiced

Nutrition Info

73.7 calories
carbohydrate: 9.5 g
cholesterol: : -
fat: 3.8 g
fiber: 2.5 g
protein: 1.5 g
saturatedFat: 0.5 g
servingSize: -
sodium: 699.5 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.

  2. Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture, gently stir to incorporate.

Recipe Yield

16 servings

Recipe Note

A zesty cold relish that can be used on a variety of foods, including fish tacos, nachos, salads, and much more. Keep refrigerated until ready to use.

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