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Grilled Corn Pico De Gallo

Grilled Corn Pico de Gallo

I saw a recipe on Epicurious that looked tasty and knew it would pair nicely with the Chipotle Cumin Chicken Thighs I was making for dinner. I adapted the recipe to suit our tastes by adding fresh garlic and a little bit of green onion. I really loved the fresh flavors of the grilled corn with fresh tomatoes, cilantro, onion, and jalapeno.This salsa was terrific just with chips or used in tacos with the leftover meat. I have a feeling I will be making this salsa all summer long.

Grilled Corn Pico de Gallo

How to Make Grilled Corn Pico De Gallo

Preheat grill to 375 degrees. Remove the husks and silk from corn. Rub the corn with a touch of olive oil then place them on the hot grill and cook until lightly charred on all sides, about 10-12 minutes. You can also cook this corn in your grill pan over medium-high heat for about 12-14 minutes, making sure to turn to evenly cook all sides.  Once it has cooled, cut the kernels from the ears of corn with a knife onto a large plate.

Combine the tomato, red onion, jalapeno, cilantro, green onion, and minced garlic with the cooled corn kernels. Drizzle with the lime juice then season well with sea salt and freshly cracked pepper, to taste. Serve with chips or with any of your favorite Mexican dishes such as tacos, enchiladas, burritos, and quesadillas. Enjoy.

Grilled Corn Pico de Gallo

 

Grilled Corn Pico De Gallo

Yield: 6

Total Time: 20 minutes

Ingredients:

Olive oil, to taste
2 ears of corn, shucked
4 tomatoes, seeded & diced
1/4 red onion, finely diced
1 jalapeno, finely diced
1/4 cup fresh cilantro, chopped
2 green onions, sliced
1 clove of garlic, minced
Juice of 1 lime
Sea salt and freshly cracked black pepper, to taste

Directions:

Preheat grill to 375 degrees. Remove the husks and silk from corn. Rub the corn with a touch of olive oil then place them on the hot grill and cook until lightly charred on all sides, about 10-12 minutes. You can also cook this corn in your grill pan over medium-high heat for about 12-14 minutes, making sure to turn to evenly cook all sides.  Once it has cooled, cut the kernels from the ears of corn with a knife onto a large plate.

Combine the tomato, red onion, jalapeno, cilantro, green onion, and minced garlic with the cooled corn kernels. Drizzle with the lime juice then season well with sea salt and freshly cracked pepper, to taste. Serve with chips or with any of your favorite Mexican dishes such as tacos, enchiladas, burritos, and quesadillas. Enjoy.

Recipe and photos by For the Love of Cooking.net

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9 Comments

  1. Super delicous idea for a quick lunch, girl! I will have to try it and add more corn :).

  2. I am all about the corn salads this time of year! Love the colors of this one 🙂

  3. grilled corn is my favorite thing in the world right now, and that’s no exaggeration. what a great idea–grilled corn is a natural addition to pico!

  4. Kim in MD says:

    This looks so yummy, Pam!

  5. I’ve made loads of pico de gallo, but never with grilled corn. Love this idea! And I’m so going to steal it. 😉 Thanks so much.

  6. I am getting lots of corn these days from my CSA, so now I have a new recipe for corn. Looks quite delicious.

  7. This is so perfect for accompanying any summer meal!

  8. This would be an awesome taco filler to go with grilled chicken or beef. Great one, Pam.