Charred Corn and Pineapple Pico de Gallo
This Charred Corn and Pineapple Pico is sure to please a crowd. It's fresh and delicious on it's own with tortilla chips or on top of tacos or burrito bowls!
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!