As a topping for tacos or served with chips, I love fresh pico de gallo. To make Roasted Corn Pico de Gallo, I husked three ears of sweet corn and rubbed them lightly with a garlic-flavored grapeseed oil, but you could use any light cooking oil you like. I then placed them onto a preheated grill and sprinkled them lightly with salt and pepper.
I rotated the cobs every two to three minutes until they were fully cooked and the kernels had a little bit of blackness from hot grates of the grill.
After the corn was finished, I removed it from the grill and placed it in the refrigerator to cool off for 30 minutes to an hour.
After the corn was chilled, I used a sharp knife to cut the kernels off the cob. I placed them into a mixing bowl with four diced roma tomatoes, two chopped green onions, fresh garlic, serrano chili for heat, cilantro and fresh-squeezed lime juice. After a quick stir and a sprinkle of kosher salt, it’s all done.
Although grilling the corn can seem like a tedious step, please, please, please follow through with it. You will not be disappointed in the end.
Roasted Corn Pico de Gallo
3 ears sweet corn, husked, rubbed in garlic oil and grilled
4 roma tomatoes, small diced
2 serrano chilis, seeds removed, minced
2 green onions, chopped, using both green and whites
1/4 teaspoon kosher salt
1/4 cup chopped cilantro
After chilling the grilled corn for 30 minutes to an hour, cut the kernels off of the cobs and place them into a mixing bowl with the diced roma tomatoes, chopped green onions, serrano chilis, cilantro and a little fresh-squeezed lime juice.
Stir the ingredients together, adding in the salt.
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