PICO DE GALLO...with a twist

 

Classic Pico de Gallo doesn’t include corn, but I just love the taste, color and sweetness it lends, as it balances the heat of the garlic and the acidity of the lime juice.  

For parties I make a double batch of the below portions just to make sure I have enough left over for the week – I serve it next to grilled salmon, chicken or flank steak, in omelets, in tacos or burritos, fresh wraps…the list goes on! 

 

So make it once, enjoy it all week.

PREP TIME:  15-20 min

MAKES:  about 3 cups

INGREDIENTS
  • 5-6 green onions, finely diced from white through the light green bit

  • 1 lb (500 g) cherry tomatoes, finely chopped

  • 1- 10 oz (300 g) can sweet corn

  • ¾ cup (30 g) cilantro (coriander) leaves, finely chopped

  • 2-3 cloves garlic, finely minced

  • 1 ½ tsp fresh lime juice

  • ½ to ¾ tsp salt (to taste)

  • Optional (not pictured) 1 small serrano or jalapeño chili pepper, finely diced*

PREPARATION

 

Mix all ingredients together in a large bowl, cover, and refrigerate.

 

Yep, that simple.

SERVE

 

With tortilla chips is obvious way to enjoy this or...

...with wraps, tacos or burritos, or on top of grilled fish, chicken, pork or steak.

Recipe & Photo Credit:  Cathy Menees

COOK'S NOTES

 

INGREDIENTS:  

* This is more of a ‘family friendly’ recipe and a great way to get kids to unknowingly eat their vegetables.  If you want a bit of heat, add fresh chilies! 

 

I use fresh corn when I can get it, and then you need about 2-3 ears (size depending) to get the right amount.

 

STORING:

This is one of those recipes that is even better the next day, so you can make it ahead of time! 

 

Chickpea and Quinoa Tabbouleh