THE RECIPE JOURNAL · Side Dish
Blackened Corn with Jicama Pico de Gallo
This vibrant dish combines the smoky, spicy flavors of blackened corn with the fresh crunch of jicama pico de gallo for a perfect balance of heat and refreshment. It’s an easy, colorful side that will brighten up any meal.
FROM THE KITCHEN • Blackened Corn with Jicama Pico de Gallo
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating a large skillet over high heat. Once it’s really hot, add the corn kernels and cook them, stirring often, until they start to get a little blackened—this should take about 5 minutes. While the corn is cooking, combine the jicama, red and white onions, red and green bell peppers, olive oil, both types of vinegar, salt, cumin, black pepper, and chili powder in a big bowl. When the corn is ready, add it to the bowl along with the cilantro, tomatoes, lime zest, and lime juice. Give everything a gentle stir to mix all those fresh flavors together, and you’re good to go!
Why you’ll love it
This dish combines smoky, spicy flavors with fresh, crunchy textures. The sweetness of the corn pairs perfectly with the crisp jicama and zesty pico de gallo. It’s a vibrant side that adds brightness to any meal.
How to serve
Serve alongside grilled meats or fish for a colorful, flavorful side. It also works well as a topping for tacos or mixed into salads for added crunch and spice.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator. The pico de gallo is best eaten within two days to maintain freshness. Reheat the corn gently to avoid drying it out.
