PICO DE GALLO CORN RECIPES

BLACKENED CORN AND JICAMA PICO DE GALLO RECIPE | ALLRECIPES

Blackened Corn and Jicama Pico de Gallo Recipe | Allrecipes image

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.

Provided by Gemini26

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 16 servings

Number Of Ingredients 16

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

Steps:

Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
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 : Calories 73.7 calories, CarbohydrateContent 9.5 g, FatContent 3.8 g, FiberContent 2.5 g, ProteinContent 1.5 g, SaturatedFatContent 0.5 g, SodiumContent 699.5 mg, SugarContent 2.9 g

OLD BAY GRILLED CORN PICO DE GALLO RECIPE BY NOAH MCGEE

Old Bay Grilled Corn Pico De Gallo Recipe by Noah McGee image

Grilled corn, jalapeño pepper and the great taste of OLD BAY seasoning spice up the flavor of your pico de gallo.Recipe courtesy of McCormick.

Provided by THEDAILYMEAL.COM

Total Time 39 minutes59S

Prep Time 29 minutes59S

Cook Time 9 minutes59S

Yield 24

Number Of Ingredients 11

Ingredients

1 tablespoon butter, melted
1 1/4 tablespoon old bay® seasoning, divided
2 ears fresh sweet corn, husks and silk strands removed
1 jalapeño pepper
1 medium tomato, diced
1/4 cup chopped red onion
2 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon oil
2 loaves french bread, each cut into 24 (1/2-inch thick) slices
1 cup mexican crema

Steps:

Mix butter and 1/4 teaspoon of the OLD BAY.
Brush on corn.
Spray jalapeño pepper with no-stick cooking spray.
Grill corn and jalapeño pepper over medium-low heat 10 to 15 minutes or until corn is tender and jalapeño is charred, turning occasionally.
Cool slightly.
Cut corn kernels off the cob.
While wearing disposable gloves, remove most of the charred skin from the jalapeño.
Remove stem and seeds then coarsely chop.
Toss corn, jalapeño, tomato, onion, cilantro, lime juice, oil and remaining 1 teaspoon OLD BAY in medium bowl.
Cover.
Refrigerate 30 minutes or until ready to serve.
Grill bread slices over medium heat 1 minute per side or until grill marks appear.
Serve with Mexican crema and pico de gallo.

Nutrition Facts : ServingSize 1 serving, Calories 102 calories, SugarContent 2 g, FatContent 3 g, CarbohydrateContent 15 g, CholesterolContent 6 mg, FiberContent 0.9 g, ProteinContent 3 g, SaturatedFatContent 2 g, SodiumContent 157 mg

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CORN SOUP WITH PICO DE GALLO RECIPE: HOW TO MAKE IT

My son loves the way the kitchen smells when this soup is cooking. He comes into the kitchen and fans the aroma into his face and I know he is happy. —Elaine Sweet of Dallas, Texas
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Reviews 5
Total Time 01 hours 10 minutes
Category Lunch
Cuisine North America, Mexican
Calories 217 calories per serving

Place tortilla strips on a baking sheet coated with cooking spray; bake at 350° for 8-10 minutes or until crisp., Rub corn with canola oil; sprinkle with seasonings. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning frequently. Cool slightly; cut corn from cobs and set aside., In a large saucepan, saute onion and bacon for 5 minutes; add garlic, cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn, milk, chilies, cumin and oregano; heat through. Remove from heat; stir in cilantro and lime juice., Combine pico de gallo ingredients. Serve with soup and tortilla strips.

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PICO DE GALLO DE ALICIA RECIPE | ALLRECIPES

An authentic Mexican salsa made with tomatoes, onions, and jalapenos. Serve with tacos, nachos, tortilla chips, black beans, refried beans, or fajitas or use as an ingredient in many Mexican recipes. My family uses it as a side in which to dip grilled steak. If you like it hot, then this is for you; this pico is not for the faint of heart. It is very hot, which most people in my circle like. If you don't like highly spicy dishes, you might might want to try something less spicy or cut down the jalapeno and use a type pepper that is more to your taste.
From allrecipes.com
Reviews 4.3
Total Time 4 hours 20 minutes
Category Appetizers and Snacks, Dips and Spreads Recipes, Salsa Recipes, Tomato Salsa Recipes
Calories 20.4 calories per serving

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PICO DE GALLO RECIPE | BBC GOOD FOOD

This quick and easy salsa-style dip or side salad can be made as spicy as you like. Chop the ingredients more finely if serving with tortilla chips.
From bbcgoodfood.com
Total Time 15 minutes
Category Dinner, Lunch, Side dish, Supper
Cuisine Mexican
Calories 29 calories per serving

Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.

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GRILLED CORN PICO DE GALLO RECIPE | EPICURIOUS

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ULTIMATE GRILLED CORN PICO DE GALLO - SIMPLY SCRATCH

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CORN PICO DE GALLO RECIPE - SHARE-RECIPES.NET

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AVOCADO-ROASTED CORN PICO DE GALLO RECIPE | MYRECIPES

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OLD BAY GRILLED CORN PICO DE GALLO | MCCORMICK

Toss corn, jalapeño, tomato, onion, cilantro, lime juice, oil and remaining 1 teaspoon OLD BAY in medium bowl. Cover. Refrigerate 30 minutes or until ready to serve. 4 Grill bread slices over medium heat 1 minute per side or until grill marks appear. Serve with Mexican crema and pico de gallo.
From mccormick.com

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CORN PICO DE GALLO RECIPE - SHARE-RECIPES.NET

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EASY CORN PICO DE GALLO SALAD - RELUCTANT ENTERTAINER

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SUNNY'S QUICK CORN AND PICO SALAD RECIPE | SUNNY ANDERSON ...

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