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
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*
Cut of the roots and then finely dice from the white, up through the light green.
Tomatoes,green onions, corn, garlic, limes & fresh cilantro (coriander) leaves.
Mix all ingredients together in a large bowl, cover, and refrigerate.
Yep, that simple.
With tortilla chips is obvious way to enjoy this or...
Served with tortilla chips.
...with wraps, tacos or burritos, or on top of grilled fish, chicken, pork or steak.
Recipe & Photo Credit: Cathy Menees
With grilled chicken and crispy lettuce
Pan-seared cod topped with Pico de Gallo and avocado.
* 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.
This is one of those recipes that is even better the next day, so you can make it ahead of time!