Grilled Corn Pico De Gallo
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Grilled Corn Pico De Gallo
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- olive oil to taste
- 2 corn shucked, ears
- 4 tomato seeded & diced
- ¼ red onion finely diced
- 1 jalapeño finely diced
- ¼ cup cilantro chopped, fresh
- 2 green onions sliced
- 1 clove garlic minced
- lime juice of 1
- sea salt to taste, freshly cracked black pepper
- black pepper to taste, freshly cracked black pepper
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.
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