Roasted Corn Chipotle Tomato Pico De Gallo Recipes

ROASTED CORN CHIPOTLE TOMATO PICO DE GALLO

Roasted Corn Chipotle Tomato Pico De Gallo image

This recipe gets huge raves from all my friends and family. It is a fresh salsa or Pico de gallo with roasted corn and chipotle. It is very fresh and easy to make. Great as a dip for tortilla chips or as a side dish served with grilled meats. Recipe make about 5-6 cups.

Provided by NewEnglandCook

Categories Corn

Time 35m

Yield 8 Cups, 8-10 serving(s)

Number Of Ingredients 12

Ingredients

4 ears roasted corn kernels
3 lbs roma tomatoes or 3 lbs plum tomatoes, chopped
1 large white onions or 1 large sweet onion, chopped
3/4 cup fresh lime juice
3 minced garlic cloves
2 tablespoons pureed chipotle chiles in adobo
chopped cilantro
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 pinch sugar
2 tablespoons salt
pepper

Steps:

Grill or roast corn on the cob until black char marks are visible. Some burn is good.
Remove from grill. Cool. Cut kernels off and separate.
Put kernels in a large bowl.
Chop tomatoes and onion. Add to bowl.
Mince garlic. Add to bowl.
Squeeze the fresh limes and add juice to bowl mixture.
Add chipotle adobo mixture. Add more or less to suite taste.
Chop cilantro. Add to bowl.
Add remaining ingredients.
Mix well.
Correct seasoning- Note the right amount of salt makes this dish sing!
Can be eaten immediately be is better after a few hours after the flavors meld and develop.

Nutrition Facts : Calories 76, Fat 3.8, SaturatedFat 0.5, Sodium 1754.4, Carbohydrate 10.7, Fiber 2.5, Sugar 5.7, Protein 1.9

CHIPOTLE PICO DE GALLO

Chipotle Pico De Gallo image

Aquired from The Culinary Institute of America: Grilling Cookbook, this is easy and makes a great topping for burritos, tacos, rice, stew, etc.

Provided by Sharon123

Categories Onions

Time 10m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 cup tomatoes, seeded, diced
4 teaspoons red onions, minced
1/2 teaspoon red wine vinegar
1/2 chipotle chile in adobo, minced
salt, to taste
1 tablespoon cilantro, sliced thin (chiffonade)

Steps:

Combine all the ingredients and mix well.
The pico de gallo can be used immediately, or it can be stored in a covered container in the refrigerator for up to 2 days. Enjoy!

Nutrition Facts : Calories 38.4, Fat 0.4, SaturatedFat 0.1, Sodium 10.2, Carbohydrate 8.3, Fiber 2.4, Sugar 5.3, Protein 1.8

GRILLED CORN PICO DE GALLO

Grilled Corn Pico de Gallo image

Provided by Marcela Valladolid

Yield Makes 1 1/2 cups

Number Of Ingredients 7

Ingredients

1 ear of corn
1 1/2 pounds ripe tomatoes, seeded and chopped
3/4 cup chopped onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
2 serrano chiles, stemmed, seeded, and minced
Salt and freshly ground black pepper

Steps:

1 Heat a dry grill pan over medium-high heat. Grill the corn, turning occasionally, until darkened in spots, about 10 minutes. Set aside until it is cool enough to handle.
2 Using a sharp knife, carefully cut the kernels off the cobs and add them to a medium bowl. Mix in the tomatoes, onion, cilantro, lime juice, and serrano. Season with salt and pepper. Cover and chill for at least 30 minutes, until flavors blend. (The salsa can be made up to 4 hours ahead.)

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