Ingredients and Weight: - 4 ears fresh corn, husks and silks removed (about 1 lb) - 1 large jicama, peeled and diced (about 2 lbs) - 1 cup chopped red onion - 1 cup chopped cilantro - 1/2 cup chopped jalapeño pepper (seeded and ribs removed) - 1 tablespoon lime juice - 1 teaspoon salt - 1/2 teaspoon black pepper
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Preheat a grill pan over medium-high heat. 2. Brush corn with oil and grill for 5-7 minutes per side, or until charred. 3. Let corn cool slightly, then cut kernels off the cob. 4. In a large bowl, combine corn, jicama, onion, cilantro, jalapeño, lime juice, salt, and black pepper. 5. Stir well to combine.
Nutritional Information: Per 1/2 cup serving: - Calories: 70 - Fat: 1g - Carbohydrates: 15g - Protein: 2g - Fiber: 2g
Dish Characteristics: - Fresh, crunchy, and flavorful - Blackened corn adds a smoky flavor - Pairs well with tacos, grilled meats, or salads
User Comments: - "This pico de gallo is so delicious and refreshing. I love the combination of the sweet corn and the tart jicama." - "This is a perfect summer side dish. I love how easy it is to make." - "I made this for a party and it was a huge hit. Everyone went back for seconds and thirds."
Special Precautions and Tips: - If you don't have a grill pan, you can roast the corn ears in a preheated oven at 400°F (200°C) for 15-20 minutes. - Be careful when cutting jalapeños, as they can be hot. Wear gloves if necessary. - For a milder salsa, reduce the amount of jalapeño used. - Store leftovers in an airtight container in the refrigerator for up to 3 days.