Grilled Corn Pico De Gallo Recipes

GRILLED CORN PICO DE GALLO

Steps:

• 1 Heat a dry grill pan over medium-high heat. Grill the corn, turning occasionally, until darkened in spots, about 10 minutes. Set aside until it is cool enough to handle.
• 2 Using a sharp knife, carefully cut the kernels off the cobs and add them to a medium bowl. Mix in the tomatoes, onion, cilantro, lime juice, and serrano. Season with salt and pepper. Cover and chill for at least 30 minutes, until flavors blend. (The salsa can be made up to 4 hours ahead.)

BLACKENED CORN AND JICAMA PICO DE GALLO

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.

MOE'S SOUTHWEST GRILL PICO DE GALLO COPYCAT RECIPE

Steps:

• Drain the chopped tomatoes in a colander.
• Mix all ingredients in a large bowl.
• Let sit at room temperature for at least 1 hour to let the flavors combine.