If you’re looking for a fresh and delicious addition to add to Taco Tuesday, you’ll love this Charred Corn and Pineapple Pico de Gallo!
I started making this while I was living at home with my mom. Once summer hit and she had purchased a Big Green Egg, we would grill out all the time.
One day, I got the bright idea to add grilled pineapple to our burgers and she had also grilled corn on the cob! The following night, I used the leftovers for corn and pineapple pico de gallo.
Since we moved to Okinawa, we don’t have a grill. However, using a cast iron skillet can give similar flavors. Especially, if you use a sprinkle of smoked sea salt!
The Method
First, start by preparing the corn! I highly recommend using fresh corn on the cob (remove the husks) if you can find it. It’s so much better than canned corn. But if that’s your only option, you can make it work! If you do have to use canned corn, drain and dry before cooking.
Heat a well seasoned cast iron skillet over medium-high heat. Use a drizzle of avocado oil if needed. Once the skillet is searing hot, add the corn. Turn every minute or so until all sides are charred and the kernels are cooked through. Then, remove from heat and sprinkle with a little sea salt. Smoked sea salt is a great addition here!
While the corn is cooling, Dice and prepare the other ingredients. Slice the corn off the cob and add everything to a large bowl. Adjust lime juice and salt to taste. Then stir in cilantro at the end.
That’s it! This Charred Corn and Pineapple Pico De Gallo is so simple that anyone can make it. Serve with tortilla chips or on top of tacos or burrito bowls. Enjoy!
Try this Pico de Gallo on my Bangin’ Fish Taco Bowls!
Charred Corn and Pineapple Pico de Gallo
Ingredients
- 1 and a half cups corn (2 ears corn on the cob)
- 1 1/2 cups pineapple diced
- 1 cup tomato diced
- 1 red bell pepper diced
- 1 jalapeno diced
- 3/4 cup cilantro chopped
- 1/2 cup red onion diced
- 1-2 tbsp lime juice (to taste)
- salt and pepper (to taste)
Instructions
Charred Corn
- Heat a well seasoned cast iron skillet over medium-high heat and prepare the corn. I recommend using corn on the cob, but you can make this work with canned corn. Just drain well and let it dry out before charring. If using corn on the cob, remove the husks.
- Drizzle about 1 tbsp of avocado or other low smoke point oil and add your corn to the hot skillet. Keep an eye on it and turn it every minute or so until the corn is cooked through and the kernels are blistered. This process should take around 5-10 minutes.
- Set aside to cool before slicing off the cob.
Pico de Gallo
- Prepare all remaining ingredients. Dice the pineapple, red onion, bell pepper, jalapeno, and tomato. Mix all together in a large bowl with the corn (after it's been sliced off the cob). Squeeze lime juice over the mix and season with salt and pepper to taste. Adjust as needed and mix in the chopped cilantro at the end.
- Enjoy with tortilla chips, on a burrito bowl, or tacos!
