Recipe information
Ingredients for - Blackened Corn and Jicama Pico de Gallo
2. Peeled, chopped jicama - 2 cups
4. Small diced white onion - 1 cup
5. Small diced red bell pepper - 1 cup
6. Small diced green bell pepper - ½ cup
14. Fresh cilantro leaves, finely chopped - 2 cups
15. Small diced tomatoes - 1 ½ cups
How to cook deliciously - Blackened Corn and Jicama Pico de Gallo
1. Stage
Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
2. Stage
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.
