Blackened Corn And Jicama Pico De Gallo - cooking recipe

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
    1/2 cup small diced green bell pepper
    1/4 cup olive oil
    2 tablespoons white vinegar
    1 1/2 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 1/2 cups small diced tomatoes
    1 lime, zested and juiced
Preparation
    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.

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