Grilled Corn Pico de Gallo

Name: Grilled Corn Pico de Gallo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Mexican
Ingredients: 1 ear of corn; 118 milliliters chopped fresh cilantro; 3 Tbsps fresh lime juice; 177 milliliters chopped onion; 3 servings Salt and freshly ground black pepper; 2 serrano chiles, stemmed, seeded, and minced; 680 grams ripe tomatoes, seeded and chopped

Grilled Corn Pico de Gallo is From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up salt and pepper, onion, tomatoes, and a few other things to make it today.

Instructions

Heat a dry grill pan over medium-high heat. Grill thecorn, turning occasionally, until darkened in spots,about 10 minutes. Set aside until it is cool enough tohandle.

Equipment you will use

Grill Pan

Grill

2 Using a sharp knife, carefully cut the kernels off thecobs and add them to a medium bowl.

Equipment you will use

Knife

Bowl

Mix in thetomatoes, onion, cilantro, lime juice, and serrano.Season with salt and pepper. Cover and chill for at least30 minutes, until flavors blend. (The salsa can be madeup to 4 hours ahead.)

Ingredients you will need

Salt And Pepper

Lime Juice

Cilantro

Onion

Salsa

Reprinted with permission from Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor by Marcela Valladolid, © 2011 Clarkson Potter a division of Random House, Inc.MARCELA VALLADOLID is the host of Discovery Travel and Living's Relatos con Sabor (Stories with Flavor), which airs in every Latin American country and on Discovery Familia in the United States. Raised in Tijuana, Mexico, she attended the Los Angeles Culinary Institute and later the Ritz-Escoffier Cooking School in Paris. A former recipe editor/tester at Bon Appétit magazine, she became widely known after appearing as a contestant on The Apprentice: Martha Stewart. She and her young son divide time between Tijuana and San Diego.

Equipment

Ingredients

Servings:

ear of corn 118milliliters

chopped fresh cilantro 3Tbsps

fresh lime juice 177milliliters

chopped onion 3servings

Salt and freshly ground black pepper 2

serrano chiles, stemmed, seeded, and minced 680grams

ripe tomatoes, seeded and chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Stoltz Organic Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 26 dollars per bottle.