Roasted Corn Pico
A vibrant salsa made with roasted corn, juicy tomatoes, and zesty lime, perfect for enhancing any meal.
Ingredients
Main Ingredients
- 3 ears ears of corn (roasted or grilled) Fresh, sweet corn is key. Frozen grilled corn works well too.
- 3 medium vine-ripe tomatoes (diced) Look for tomatoes that feel heavy for their size; they’re juicy and flavorful.
- 1/2 medium red onion (diced) Adds a nice crunch and sharp flavor. Substitute with white onion if necessary.
- 1/4 cup cilantro (packed and chopped) Fresh is essential; it brightens the pico with herbal notes.
- 2 tbsp pickled jalapeños (chopped) For tang and a bit of heat.
- 1 tbsp olive oil Enhances the flavors.
- 1 lime (juiced) Fresh lime juice is a must.
- 1 tsp hot sauce Adjust according to your heat preference.
Instructions
Roasting the Corn
- Preheat your grill to medium-high heat or your oven to 400°F (200°C).
- If using the grill, place husked corn directly on the grill for 10-15 minutes, turning occasionally until slightly charred and tender.
- If baking, wrap each ear of corn in aluminum foil and roast for about 20 minutes.
Shaving the Corn
- Once the corn is cooled slightly, use a sharp knife to shave the kernels off the cob into a large bowl.
Mixing Ingredients
- To the corn, add the diced tomatoes, red onion, cilantro, and pickled jalapeños.
- Drizzle with olive oil, lime juice, and hot sauce.
Stirring and Seasoning
- Gently stir everything together until well combined.
- Let it rest for about 10 minutes before serving to allow the flavors to meld.
Final Touches
- Taste and adjust seasoning with salt, pepper, and more lime juice or hot sauce if desired.
Notes
Store leftovers in an airtight container in the fridge for about 3 days. For a flavor boost, add a pinch of smoked paprika.