How to Make Blackened Corn and Jicama Pico de Gallo - A Step-by-Step Guide
On a hot summer day, there's nothing quite like a refreshing, flavorful pico de gallo to accompany your favorite dishes. This Blackened Corn and Jicama Pico de Gallo recipe is a twist on the classic Mexican condiment, with the addition of blackened corn and crunchy jicama for a unique and delicious flavor combination. Whether you're enjoying it as a topping for tacos, a side dish for grilled meats, or simply scooping it up with tortilla chips, this pico de gallo is sure to be a hit at your ne...
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
Information
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 mins
- Servings: 16
- Yield: 16 servings
Nutrition
74 cal.
- Total Fat: 4g
- Saturated Fat: 1g
- Sodium: 700mg
- Total Carbohydrate: 10g
- Dietary Fiber: 3g
- Total Sugars: 3g
- Protein: 2g
- Vitamin C: 26mg
- Calcium: 25mg
- Iron: 1mg
- Potassium: 206mg