Blackened Corn and Jicama Pico de Gallo The Best Recipes

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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."

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
• 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

Instructions :

Prep : 20M	Cook : 16M	Ready in : 25M

• Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
• 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.

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