Blackened Corn and Jicama Pico de Gallo Recipe - Allrecipes.com
Blackened Corn and Jicama Pico de Gallo Recipe
  • READY IN 25 mins

Blackened Corn and Jicama Pico de Gallo

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    20 mins
  • COOK

    5 mins
  • READY IN

    25 mins

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.
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Nutrition

  • Calories
  • 74 kcal
  • 4%
  • Carbohydrates
  • 9.5 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 700 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Gemini26
1 Followers 2 Saved Recipes
 
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