Pico Corn Salsa Food

HOMEMADE PICO AND CORN SALSA

Steps:

• Using a sharp knife cut the tomatoes in half, scoop and discard the seeds. dice them and transfer them to one bowl and set aside.
• Add the corn to the other bowl and set side.
• Dice your red onion and jalapeno and add it to the bowls.
• Mince or grate your garlic and chop the cilantro and add it to the bowls.
• Squeeze the limes and add the vinegar, if using.
• Add a little bit of oil to each bowl, enough to give it a nice subtle sheen
• Season both salsas with salt and pepper to taste.
• Enjoy!

SUNNY'S QUICK CORN AND PICO SALAD

Steps:

• Using a knife, cut the kernels off each cob and place in a large bowl. Using the back, unsharpened side of your knife or a flat metal spatula, firmly scrape the length of each bare cob over a small bowl to release the corn milk. Add the hot sauce, lime juice and cumin to the corn milk and whisk. Pour the dressing over the corn and toss to coat.
• Add the black beans, pico de gallo and a small pinch of salt to the bowl with the corn. Toss and serve chilled or at room temperature.

CORN SALSA

Steps:

• In a large bowl, combine all of the ingredients together and season with salt and pepper to taste. Chill until ready to serve. Serve with tortilla chips if desired or over chicken, fish, or a salad.

PICO & CORN SALSA

Steps:

• Mix all ingredients in a large bowl. Let chill in the refrigerator for 2-3 hours before serving to allow flavors to meld together.

SALSA CORN

Steps:

• Prepare corn according to package directions; drain. Stir in pico de gallo.

PICO DE GALLO (FRESH SALSA / SALSA CRUDA)

Steps:

• Mix all ingredients together in large glass bowl.
• Let stand covered in refrigerator for 2 hours to meld flavors.
• Serve with all of your favorite dishes as a delicious vegetable side dish or garnish.

SALSA CRUDA / PICO DE GALLO

Steps:

• Core the tomatoes and squeeze the seeds out, chop finely.
• Mix all ingredients togethether.
• Let sit for 15 min for flavours to mix.
• Season with salt.
• Enjoy!

BEK'S BLACK BEAN SALSA/PICO DE GALLO

Steps:

• Combine all ingredients in a large bowl.
• Refrigerate for at least 30 minutes, preferably an hour to marry the flavors. The frozen corn should be thawed by the time you're ready to serve. If you're serving immediately, make sure your corn is thawed before adding to the recipe!
• Variations:
• Try roasted red bell pepper instead of fresh for a great, smoky taste.
• Use different colored bell peppers for a more festive look.
• Add 1/4 cup diced red onion.
• Add diced jalepenos or habaneros to kick it up.
• Let me know any other variations you try!