Blackened Corn and Jicama Pico de Gallo
Description
Try this zesty cold relish recipe that can be used on a variety of foods, including fish tacos, nachos, salads, and much more.
Ingredients
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2 cups fresh corn kernels
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2 cups peeled, chopped jicama
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1 cup diced red onion
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1 cup small diced white onion
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1 cup small diced red bell pepper
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1/2 cup small diced green bell pepper
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1/4 cup olive oil
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2 tablespoons white vinegar
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1 1/2 tablespoons salt
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2 teaspoons ground cumin
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2 teaspoons ground black pepper
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1 teaspoon red wine vinegar
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1 teaspoon chili powder
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2 cups fresh cilantro leaves, finely chopped
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1 1/2 cups small diced tomatoes
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1 lime, zested and juiced
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.