3 large tomatoes
1/2 large Spanish onion
1/4 cup chopped cilantro
1/2 tsp lime zest
1 jalapeno pepper
2 tbsp lime juice
1 cup roasted corn
3 cups
1 tsp kosher salt
3 tsp garlic paste or 3 cloves finely chopped garlic
Cut tomatoes in half and remove its guts, then dice them. Dice onions and jalapeno, removing seeds (if you want some spice leave the membrane, aka the white stuff) chop cilantro. If you're using garlic paste, mix with the lime juice to thin it out.
To make your roasted corn, clean and wash corn cobs. Wrap each cob in foil, being sure to seal the ends of the foil tightly. Place cobs over an open flame or if you have an electric stove directly on to its burner, set to low-medium. Cook for about 8-10 minutes, turning every 2 minutes. You’ll hear the corn sizzling and popping and that's totally fine, because it's roasting.
Open your pouch carefully because the escaping steam can burn you. You'll want to blackened marks on your cob, re-wrap if parts of the cob need more time or you want more blackened marks. Allow corn to cool and cut off the cob.
In a bowl, add all your ingredients and stir to combine.
Enjoy your pico de gallo by shoving it straight in your face (I won't judge you) or enjoy it on chips, tacos, nachos or whatever dish your heart and stomach desires.
Love Always,
Nina