I love this recipe. It’s bursting with summer flavor and only takes five to ten minutes to put together. Definitely, a dish that would impress on a weeknight. And it’s full of vitamins!
What is Roasted corn pico?
Roasted corn pico is a fresh and spicy salsa that you can serve with tortilla chips or use as a topping for tacos, burritos, salads, or even on grilled chicken or fish. It’s delicious!
The best thing about roasted corn pico is that it’s easy to make at home! You can use frozen corn kernels that have been defrosted overnight in the fridge (you don’t need to cook them first), or you can roast fresh corn kernels in the oven if you prefer.
If you’re using frozen corn kernels, just let them thaw completely before making this recipe. You can also use fresh sweet yellow corn if you like—just be sure it’s not too juicy or watery when cooked!
Roasted corn pico is very tasty. It brings much freshness and texture to a nice, juicy steak. By roasting the corn, you give it an intensely sweet flavor that will be incredibly delicious in your tacos, salads, and even your breakfast omelets. So don’t miss this opportunity to try out a new recipe and enjoy some good meals with friends and family.
Ingredients
- 1 cup of Roasted corn (canned)
- 2 cups of diced tomatoes
- 1/2 cup of red onion, diced
- 1 jalapeño, minced (optional)
- 1/2 cup of cilantro, chopped
How to make roasted corn pico
Combine all ingredients in a bowl and mix well. Serve with tortilla chips or on tacos!
Tips for making the best roasted corn pico
1. Get the corn off the cob!
You can pick up a package of frozen corn at your local grocery store and roast it yourself for this recipe. If you’re really in a pinch, use canned corn—but we recommend using fresh if you can!
2. Add some heat!
If you really want to kick up the spice in your Roasted corn pico and make it even more delicious, add a little cayenne pepper or jalapeño to the mix. It’ll give it just enough kick to make everyone happy.
3. Add some crunch!
Roasted corn has a nice texture on its own, but if you want to add some crunchy texture to this recipe, try adding some fresh tortilla chips or croutons before serving! These add a nice crunch that makes every bite even better than the last—and they’re easy to make too!
Ways to store your roasted corn pico
If you’re looking to store your Roasted corn pico, we recommend storing it in a cool, dry place.
Roasted corn pico is best eaten fresh. However, if you do need to store your Roasted corn pico for a little while, then follow these steps:
1. Put your Roasted corn pico into an airtight container and store it in the fridge for up to 3 days.
2. You can also put your Roasted corn pico into the freezer for up to 3 months!
Health Benefits of roasted corn pico
Roasted corn pico is a great way to add some healthy fiber and antioxidants to your diet. It’s also a great way to get in some extra fiber, which can help with blood sugar levels and digestion.
Roasted corn pico is an easy way to add more vegetables to your diet. Whether you’re eating it alone or using it as part of another dish, you’ll find that roasted corn pico has a lot of benefits—including helping improve digestion and reducing belly fat. It’s also chock-full of vitamins A and C—which help boost your immune system and keep your skin healthy!
Nutritional facts
- Calories: 30
- Total fat: 0 g
- Saturated fat: 0 g
- Cholesterol: 0 mg
- Sodium: 20 mg
- Total carbohydrates: 7 g
- Dietary fiber: 2 g
- Protein: 1 g
Conclusion
I recommend topping the dish off with chopped scallions or parsley for a little green pop. A little queso fresco or feta would also pair nicely. Best of all – the recipe is easy to scale up, so it can serve as many people (and bowls) as you want. While this recipe serves two, it can easily be scaled up to serve more. Just make sure you have a large enough pan and a few extra tortillas on hand!