Grilled Corn Pico de Gallo

Simply Scratch
Fri, 18 Jul 2014 05:00:13 +0000
Years ago I posted a dynamite pico recipe that has literally changed a few lives (not to brag or anything). Besides ultra-close up photography and sketchy shots of my hand… it’s this very Pico de Gallo recipe that is know to turn tomato-haters into to-mah-to-lovers.<br /><br />I have friends whose spouses swore they hate tomatoes but had a change of heart once they topped a steak fajita with this tomato-y condiment. #lifechanger<br /><br />So because I had a couple ears of grilled corn leftover and because we’re about to head out of town for a much needed vacay and I wanted to use up the last few vegetables I had rolling around in my veggie drawer… I of course did what anyone else would do and made grilled corn pico. It’s not super fancy and it’s a spinoff of my earlier version but instead I swapped out the serrano for a more spicy kick from a jalapeno… and then there’s my bff, grilled corn which adds a charred sweetness that can’t be beat and literally gives pico some delicious umph!<br /><br />To say it’s amazing is of course expected… but truly I don’t even need to top tacos or fajitas with it… just hand me a bag of salty corn tortillas chips {or a spoon} and a Corona and I could will make a meal out of it.<br /><br />My romas tomatoes were a bit large, so I used three… but 2-4 are needed to play it safe.<br /><br />Cut them in half…<br /><br />Scrape out those gooey-grody-seeds…<br /><br />Slice them into thin strips…<br /><br />Then dice them up small and throw’em into a bowl.<br /><br />I have been grilling corn like it’s going out of style. I had a couple of ears leftover from a two days ago, so I threw them into the fridge for laters.<br /><br />Then I used my knife and sliced the kernels off of the cob and threw them into the bowl with the maters. {OH MY GOSH did I just rhyme? I’m a poet and… oh never mind}<br /><br />Finely dice up a small red onion, about 1/2 cup or so… doesn’t have to be exact.<br /><br />Yup, you guess it… throw them on into the bowl as well.<br /><br />Slice up three green onions…<br /><br />Add the green onions PLUS one jalapeno that has been trimmed, quartered, seeded, sliced into strip and minced. Whoopsises! I forgot to snap shots of the jalapeno! But do make sure you don a pair of gloves or wash your hand VERY well after handling the jalapenos.<br /><br />Mince up 1/4 cup of fresh cilantro…<br /><br />And that along with one minced clove of garlic and 3/4 teaspoon of kosher salt.<br /><br />Squeeze in the juice of half of a verrrry juicy lime…<br /><br />Drizzle in a half tablespoon of olive oil…<br /><br />Give it a toss, cover with some cling-wrap and refrigerate until ready to shovel it into your mouth.<br /><br />Your weekend needs this pico and a Corona {two limes!} STAT!<br /><br />Have a super-tastic weekend!<br /><br />A fun and delicious spin on a classic condiment.<br /><br />Yield: 8-10<br /><br />Prep Time: 20 minutes<br /><br />Cook Time: 0 minutes (10-15 for grilling the corn}<br /><br />Total Time: 20-35 minutes<br /><br />4 medium Roma Tomatoes<br /><br />2 ears of Sweet Corn, grilled and charred<br /><br />1 small Red Onion {about 1/2 cup}, finely diced<br /><br />3 Green Onions, minced<br /><br />1 Jalapeno Pepper, seeded and minced<br /><br />1/4 cup chopped fresh Cilantro<br /><br />1 clove fresh Garlic, minced<br /><br />3/4 teaspoon Kosher Salt<br /><br />1/2 a Lime, juiced<br /><br />1 tablespoon Olive Oil<br /><br />Combine all ingredients into a large bowl, cover and refrigerate until ready to serve.<br /><br />Toss once more before serving.<br /><br />FOR THE CORN: Preheat your grill to low. Peel off the husk, strip away all the silk and place the corn on grill grates. Turn once and grill until bright yellow and kernels are tender. Increase the heat to medium-high and continue to grill until a few kernel char. Charring the corn is totally optional.
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