Time: 20 min.
Complexity: easily
Servings: 4 - 6

This fresh Mexican pico de gallo salsa, in addition to the main ingredients—tomatoes, cilantro, lime juice, and spicy jalapeño—also includes roasted corn. Roast it right on the cob until blackened, then trim the kernels off the cob. The salsa is rich, sweet, and spicy. It's perfect for nachos, tacos, and other Mexican dishes that call for pico de gallo.

Ingredients:

• 2 ears of corn, husks removed
• 0.5 tbsp. l. olive oil
• 2 tomatoes, finely diced
• Juice of 1 lime
• Half a bunch of cilantro (1 cup), coarsely chop the leaves
• Half a jalapeño, seeded and coarsely chopped (or less, to taste)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn, tomatoes, lime juice, jalapeno pepper, cilantro

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Preparation:

Step 1
• In a large cast-iron skillet, heat the olive oil over medium-high heat until shimmering, then add the corn. Cook, turning with tongs, until just beginning to brown, about 10 minutes. Remove the corn from the skillet and let it cool enough to handle. Cut the kernels off the cob into a medium bowl.
Step 2
• Add tomatoes, lime juice, cilantro, and jalapeño and mix gently. Season with salt and pepper to taste.

Votes: 1

Author of the recipe - Molly Yeh is an American blogger and cookbook author.