Roasted Corn Pico de Gallo
A new favorite variation on a classic Mexican recipe, Roasted Corn Pico de Gallo. This vibrant and flavorful salsa features fresh, roasted corn for a smoky sweetness that pairs perfectly with the zestiness of the other traditional ingredients. Perfect for any occasion, from a casual dinner to a summer gathering, and delicious as an appetizer or even a side dish.
Equipment
- cutting board
- Knife
- mixing spoon
- Mixing bowl
Ingredients
- 2 ears of corn
- 2 jalapeños
- 2 Roma tomatoes
- ¼ white onion
- ¼ cup chopped cilantro
- 2 limes
- ½ teaspoon kosher salt (plus more to taste)
Instructions
- Shuck the corn cobs, removing the outer husk and the silk and rinsing under water.
- Preheat your grill (or gas stove) to medium-high heat.
- Place the corn cobs directly on the grill (or stove) grates. Cook for 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
- Remove the corn cobs from the grill and let them cool to the touch. Use a sharp knife to cut the kernels from the cobs and place them in a large bowl.
- Medium dice the jalapeños, tomatoes, onion, and cilantro. Add to the bowl with the corn.
- Add lime juice and salt and stir until everything is throughly combined.
- Taste for seasoning and adjust accordingly.
Notes
- You can easily roast corn on the stovetop using a skillet. To do so, first cut the fresh kernels from the cob. Then, heat a large skillet or cast-iron pan over medium-high heat until it’s very hot. Add the corn kernels in a single layer and let them cook for 2-3 minutes, stirring frequently to prevent sticking. The kernels will begin to pop and char slightly. Continue cooking for 5-7 minutes until they are evenly roasted and golden-brown.
Nutrition
Serving: 1 servingCalories: 73kcalCarbohydrates: 17gProtein: 2.8gFat: 1gSaturated Fat: 0.1gSodium: 212mgPotassium: 351mgFiber: 3.9gSugar: 4.5gCalcium: 21mgIron: 2mg
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