Blackened Corn and Jicama Pico de Gallo

Blackened Corn and Jicama Pico de Gallo
  • PREP TIME
    20 mins
  • COOK TIME
    5 mins
  • TOTAL TIME
    25 mins
  • SERVING
    16 People
  • VIEWS
    9

Experience a burst of fresh, vibrant flavors with this chilled relish. Blackened corn mingles with crisp jicama and a medley of colorful vegetables, all enlivened by a tangy citrus dressing. Perfect as a topping, side, or dip!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    10 g
  • Fiber
    3 g
  • Protein
    2 g
  • Saturated Fat
    1 g
  • Sodium
    700 mg
  • Sugar
    3 g
  • Fat
    4 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
6 hrs

Blacken the Corn: Heat a large cast-iron skillet over high heat until smoking hot (approximately 3 minutes). Add the corn kernels and cook, stirring occasionally, until slightly charred and blackened in spots. This should take around 5-7 minutes. Remove from heat and let cool slightly.

02

Step
1 hrs

Combine Ingredients: In a large bowl, combine the blackened corn, jicama, red onion, white onion, red bell pepper, and green bell pepper.

03

Step
5 mins

Prepare the Dressing: In a separate small bowl, whisk together the olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder.

04

Step
2 mins

Dress and Toss: Pour the dressing over the corn and jicama mixture. Gently toss to coat evenly.

05

Step
30 mins

Add Freshness: Add the cilantro, tomatoes, lime zest, and lime juice to the bowl. Gently stir to incorporate all ingredients.

06

Step

Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This also enhances the crispness of the jicama.

For a spicier kick, add a finely diced jalapeño pepper.
If fresh corn is unavailable, frozen corn kernels can be used. Thaw and pat dry before blackening.
Jicama adds a delightful crunch, but if you can't find it, try substituting with water chestnuts for a similar texture.
This Pico de Gallo is best served fresh. It can be stored in an airtight container in the refrigerator for up to 3 days, but the vegetables may soften slightly over time.

Era Ratke

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 3 Ratings)
Total Reviews: (3)
  • Henri Ebert

    This recipe is a game-changer! The blackened corn adds such a unique smoky flavor. I used it on grilled chicken and it was amazing!

  • General Monahan

    Easy to follow and delicious! I added a little extra chili powder for more heat.

  • Cletus Rempel

    I made this for a potluck and it was a huge hit! Everyone loved the combination of sweet corn and crunchy jicama.

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