Blackened Corn and Jicama Pico de Gallo

5.0
(3)
3 Reviews
4 Photos

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.

Submitted by Gemini26
Published on February 1, 2020
4
4
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Servings:
16
Yield:
16 servings
Jump to Nutrition Facts

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

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.

Nutrition Facts (per serving)

74 Calories
4g Fat
10g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 74
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Sodium 700mg 30%
Total Carbohydrate 10g 3%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 2g 3%
Vitamin C 26mg 29%
Calcium 25mg 2%
Iron 1mg 7%
Potassium 206mg 4%

* 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.

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