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Blackened Corn and Jicama Pico de Gallo
Blackened Corn and Jicama Pico de Gallo
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Whip up a versatile zesty relish for fish tacos, nachos, salads, and more.
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
  • 0.5 cup small diced green bell pepper
  • 2 tablespoons white vinegar
  • 1.5 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
  • 1.5 cups small diced tomatoes
  • 1 lime, zested and juiced
Instructions:
  • In a hot skillet, cook corn kernels until they start to slightly blacken, turning frequently, for about 5 minutes.
  • Combine 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 in a large bowl. Fold in cilantro, tomatoes, lime zest, and lime juice; gently mix until combined.

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