Roasted Corn Pico de Gallo (Edit recipe)

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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.

15 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	43
Fat:	0 g
Carbohydrates:	9 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	217 mg
Fiber:	3 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 6

Ingredients

2 whole Corn
2 Jalapeño
2 Roma Tomato
.25 White Onion
.25 cup Cilantro, chopped
2 Lime
.5 tsp Kosher Salt, (plus more to taste)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.