Recipe by Gemini26
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh corn kernels
peeled, chopped jicama
diced red onion
small diced white onion
small diced red bell pepper
small diced green bell pepper
1 1/2 tablespoons
ground black pepper
red wine vinegar
fresh cilantro leaves, finely chopped
1 1/2 cups
small diced tomatoes
lime, zested and juiced
Try this recipe! This was very good on fish tacos, in spite of some serious ingredient problems... I didn't have a green bell pepper so used a jalapeño. My corn did not "blacken", but did cook - I think it was the wrong pan and not enough heat. Next time I may just grill the corn and then cut it from the cob. The biggest issue was when I went to the garden for cilantro I found it had all bolted to flower. It didn't taste anything like cilantro. So I picked some spicy oregano and some parsley. I added freeze dried (horrors!) cilantro. It turned out amazing! I will make this again and with real, fresh cilantro - I am sure it will be even better. It makes a lot. But I won't mind eating it for lunches this week. This is a very nice salsa!
* Percent Daily Values are based on a 2,000 calorie diet.
Blackened Corn and Jicama Pico de Gallo
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 34
We have over 100 cucumber salads to help you keep your cool.
Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple and super-fresh Mexican salsa.
See Chef Juan’s secret recipe for Cinco de Mayo-worthy homemade salsa cruda.
A lively corn, avocado, and bean relish great with chips or as a side dish.