Blackened Corn and Jicama Pico de Gallo

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.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 74 Calories

Ingredients

• 1 ½ tablespoons salt
• ¼ cup olive oil
• 2 tablespoons white vinegar
• 2 teaspoons ground black pepper
• 1 teaspoon chili powder
• 2 teaspoons ground cumin
• 2 cups fresh corn kernels
• 1 cup diced red onion
• 1 teaspoon red wine vinegar
• 1 lime, zested and juiced
• 2 cups peeled, chopped jicama
• 1 cup small diced white onion
• 1 cup small diced red bell pepper
• ½ cup small diced green bell pepper
• 2 cups fresh cilantro leaves, finely chopped
• 1 ½ cups small diced tomatoes

Recipe Instructions

Step 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.

Step 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.