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Blackened Corn and Jicama Pico de Gallo

Rated as 5 out of 5 Stars

"A zesty cold relish that can be used on a variety of foods, including fish tacos, nachos, salads, and much more. Keep refrigerated until ready to use."
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25 m servings 74
Original recipe yields 16 servings


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  1. Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
  2. Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.

Nutrition Facts

Per Serving: 74 calories; 3.8 9.5 1.5 0 700 Full nutrition

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Family loved this ! It was the first time I used jicama. I added an apple to this and reduced the salt by 2/3.

Try this recipe! This was very good on fish tacos, in spite of some serious ingredient problems... I didn't have a green bell pepper so used a jalapeño. My corn did not "blacken", but did cook -...