- 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
- 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.
05/19/2018
recipepes.com
Blackened Corn and Jicama Pico de Gallo, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
