Grilled Corn Pico De Gallo

I saw an easy grilled corn pico de gallo recipe on Epicurious that sounded tasty. This homemade corn salsa was terrific with chips and paired well with Chipotle Cumin Chicken Thighs, homemade refried beans, and a Southwestern salad.

Grilled Corn Pico De Gallo

Ingredients:

• Olive oil, to taste
• 2 ears of corn, shucked
• 4 tomatoes, seeded & diced
• ¼ red onion, finely diced
• 1 jalapeno, finely diced
• ¼ 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

How to Make Grilled Corn Pico De Gallo

Preheat a grill pan over medium-high heat.

Remove the husks and silk from the corn.

Rub the corn with some olive oil then place them on the hot grill and cook until lightly charred on all sides, about 10-12 minutes. Side Note: You can also cook this corn on your grill over medium-high heat for about 12-14 minutes, making sure to 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 any of your favorite Mexican dishes such as tacos, enchiladas, tostadas, and quesadillas. Enjoy.