Blackened Corn and Jicama Pico de Gallo

Blackened Corn and Jicama Pico de Gallo

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Gemini26 2

"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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25 m servings 74 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 700 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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 -...

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