Grilled Corn Pico De Gallo
Servings 6
Equipment
- Grill Pan or Grill
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
Instructions
- 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.