BLACKENED CORN AND JICAMA PICO DE GALLO

Blackened Corn and Jicama Pico de Gallo image

Provided by Gemini26

Time 25m

Yield 16

Number Of Ingredients 16

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, Carbohydrate 9.5 g, Fat 3.8 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 699.5 mg, Sugar 2.9 g