Name: Blackened Corn and Jicama Pico de Gallo
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 16
Cuisine: US
Ingredients: 2 cups fresh corn kernels; 2 cups peeled, chopped jicama; 1 cup diced red onion; 1 cup small diced white onion; 1 cup small diced red bell pepper; 0.5 cup small diced green bell pepper; 0.25 cup olive oil; 2 tablespoons white vinegar; 1.5 tablespoons salt; 2 teaspoons ground cumin; 2 teaspoons ground black pepper; 1 teaspoon red wine vinegar; 1 teaspoon chili powder; 2 cups fresh cilantro leaves, finely chopped; 1.5 cups small diced tomatoes; 1 lime, zested and juiced

Experience a burst of fresh, vibrant flavors with this chilled relish. Blackened corn mingles with crisp jicama and a medley of colorful vegetables, all enlivened by a tangy citrus dressing. Perfect as a topping, side, or dip!

Follow The Directions

01

Step

6 hrs

Blacken the Corn: Heat a large cast-iron skillet over high heat until smoking hot (approximately 3 minutes). Add the corn kernels and cook, stirring occasionally, until slightly charred and blackened in spots. This should take around 5-7 minutes. Remove from heat and let cool slightly.

02

Step

1 hrs

Combine Ingredients: In a large bowl, combine the blackened corn, jicama, red onion, white onion, red bell pepper, and green bell pepper.

03

Step

5 mins

Prepare the Dressing: In a separate small bowl, whisk together the olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder.

04

Step

2 mins

Dress and Toss: Pour the dressing over the corn and jicama mixture. Gently toss to coat evenly.

05

Step

30 mins

Add Freshness: Add the cilantro, tomatoes, lime zest, and lime juice to the bowl. Gently stir to incorporate all ingredients.

06

Step

Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This also enhances the crispness of the jicama.

For a spicier kick, add a finely diced jalapeño pepper.
If fresh corn is unavailable, frozen corn kernels can be used. Thaw and pat dry before blackening.
Jicama adds a delightful crunch, but if you can't find it, try substituting with water chestnuts for a similar texture.
This Pico de Gallo is best served fresh. It can be stored in an airtight container in the refrigerator for up to 3 days, but the vegetables may soften slightly over time.

Era Ratke

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 3 Ratings)

Total Reviews: (3)

Henri Ebert
Jun 29, 2025
This recipe is a game-changer! The blackened corn adds such a unique smoky flavor. I used it on grilled chicken and it was amazing!
General Monahan
Jun 26, 2025
Easy to follow and delicious! I added a little extra chili powder for more heat.
Cletus Rempel
Jun 11, 2025
I made this for a potluck and it was a huge hit! Everyone loved the combination of sweet corn and crunchy jicama.

Blackened Corn and Jicama Pico de Gallo

Ingridients

Nutrition

Follow The Directions

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Era Ratke

Written by

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RECIPE REVIEWS

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