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Blackened Corn and Jicama Pico de Gallo Recipe

Recipe by: Gemini26

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook5 m
  • Ready In25 m
  • 1Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
  • 2Mix 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.
Ingredients
  • 16 servings
  • 74 cals
  • 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
  • 1/2 cup small diced green bell pepper
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • 1 1/2 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 1/2 cups small diced tomatoes
  • 1 lime, zested and juiced
Nutrition

Amount per serving ( 5 total)

  • Calories:
    74
    4%
  • Fat:
    3.8
    6%
  • Carbs:
    9.5
    3%
  • Protein:
    1.5
    3%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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