Blackened Corn and Jicama Pico de Gallo recipe
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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
Nutrition Info
- 73.7 caloriescarbohydrate: 9.5 gcholesterol: : -fat: 3.8 gfiber: 2.5 gprotein: 1.5 gsaturatedFat: 0.5 gservingSize: -sodium: 699.5 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Blackened Corn and Jicama Pico de Gallo
Directions
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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.