Hello foodies! Today, I’m excited to share with you a delightful and refreshing recipe that will bring a burst of flavors to your taste buds – Moe’s Roasted Corn Pico with Avocado. This dish is a perfect blend of rich and savory ingredients that come together to create a symphony of tastes that will leave you wanting more.
Whether you are looking for a side dish for your next BBQ or a wholesome snack to enjoy with friends, this recipe is sure to please your palate.
Talking about how I have used the ingredients in this recipe, I must say that sourcing fresh and high-quality ingredients is key to creating a delicious dish.
I handpicked 6 ears of corn, ensuring they were husked and cleaned to perfection. The sweetness and crunch of the corn add a delightful texture to the pico. I also carefully diced 1/3 cup of red onions to provide a subtle sharpness to the dish.
Ingredients You’ll Need:
- Corn: Corn adds sweetness and texture to the pico de gallo. Roasting the corn enhances its natural sweetness and adds a smoky flavor, which complements the other ingredients in the dish.
- Red onion: Red onion adds a sharp and slightly sweet flavor to the pico de gallo. It provides a pop of color and crunch, balancing out the sweetness of the corn and the creaminess of the avocado.
- Roma tomatoes: Roma tomatoes are firm and have fewer seeds, making them ideal for pico de gallo. They add juiciness and a tangy flavor to the dish, while their dense flesh ensures that the pico de gallo isn’t too watery.
- Avocado: Avocado adds creaminess and richness to the pico de gallo. It provides a smooth texture and a buttery flavor that complements the other ingredients. Additionally, avocado adds healthy fats, making the dish more satisfying.
- Cilantro: Cilantro adds freshness and a bright, citrusy flavor to the pico de gallo. It enhances the overall taste profile and adds a burst of herbaceousness to the dish.
- Jalapeño: Jalapeño adds heat and a spicy kick to the pico de gallo. It provides a subtle level of heat that enhances the flavors of the other ingredients without overwhelming them.
- Lime juice: Lime juice adds acidity and brightness to the pico de gallo. It helps to balance out the sweetness of the corn and the creaminess of the avocado, while also adding a tangy flavor that enhances the overall taste profile.
- Black pepper: Black pepper adds a hint of warmth and depth to the pico de gallo. It complements the other spices and ingredients in the dish, adding complexity to the flavor profile.
- Salt: Salt enhances the flavors of the other ingredients in the pico de gallo. It helps to bring out the natural sweetness of the corn and tomatoes, while also balancing the acidity of the lime juice.
- Olive oil: Olive oil adds richness and a silky texture to the pico de gallo. It helps to coat the ingredients evenly and adds a subtle fruity flavor that enhances the overall taste profile.
Step by Step Directions:
Step 1: Heat Up the Pan
Begin by placing your cast iron pan on the stove over medium-high heat. Allow it to heat up while you prepare the other ingredients.
Step 2: Prepare the Corn
Peel off the husks and silk from 6 ears of corn. Rinse them under cold water and gently pat them dry with a clean kitchen towel.
Step 3: Roast the Corn
Once the pan is hot, carefully add the corn directly onto the pan. Let them roast, turning occasionally, until they become tender and develop a slight char. This usually takes about 10 to 12 minutes.
Step 4: Cool Down the Corn
Remove the roasted corn from the pan and set them aside to cool. You can place them on a plate or cutting board to cool faster.
Step 5: Roast the Avocado
While the corn is cooling, cut 1 1/2 fresh avocados in half and remove the seeds. Place them flesh side down onto the hot cast iron pan. Allow them to roast until they have a light char, approximately 2 to 3 minutes.
Step 6: Dice the Ingredients
As the corn and avocado cool, prepare the other ingredients. Dice 1/3 cup of red onion, 1 1/2 cups of Roma tomatoes, and mince 1/3 cup of cilantro and 3/4 of a jalapeño.
Step 7: Prepare the Corn and Avocado
Using a sharp knife, carefully cut the kernels off the cooled corn cobs. Then, scoop out the roasted avocado flesh and dice it into small pieces.
Step 8: Combine Everything
In a large mixing bowl, combine the diced corn, diced avocado, diced red onion, diced tomatoes, minced cilantro, minced jalapeño, 1/3 cup of lime juice, 3/4 teaspoon of freshly ground black pepper, and 2 teaspoons of salt.
Step 9: Adjust the Seasoning
Give the mixture a gentle stir to evenly distribute the ingredients. Taste and adjust the seasoning as needed, adding more salt or pepper to suit your taste preferences. Drizzle some olive oil adds richness and a silky texture.
Step 10: Chill and Serve
Cover the bowl with plastic wrap and refrigerate the corn pico until you’re ready to serve. This allows the flavors to meld together. Serve with tortilla chips or as a topping for tacos, salads, or grilled meats. Enjoy your homemade roasted corn pico with avocado!
Recipe Notes:
– For a spicier kick, leave the seeds in the jalapeño or add an extra chili of your choice.
– Make sure to taste and adjust the seasoning before serving to ensure the perfect balance of flavors.
– You can also roast the corn in the oven if a grill is not available, simply set your oven to broil and rotate the corn occasionally until charred.
Recipe Variations:
– Add a can of black beans or chickpeas for added protein and fiber.
– Top the dish with crumbled feta cheese or queso fresco for a creamy finish.
– Serve the Pico de Gallo over grilled chicken or fish for a complete meal.
Moe’s Roasted Corn Pico Recipe With Avocado Recipe
Equipment
- Cast iron pan
- Sharp knife
- Large mixing bowl
Ingredients
- Extra Virgin Olive Oil
- 6 corn ears husked and cleaned
- 3/4 teaspoon black pepper freshly ground
- 1 1/2 Food Fresh Avocado halved and seed removed
- 1 1/2 cup Roma Tomatoes diced,
- 1/3 cup juice lime
- 2 teaspoon salt
- 3/4 jalapeño minced
- 1/3 cup Cilantro minced
- 1/3 cup red onion diced
Instructions
- Begin by placing your cast iron pan on the stove over medium-high heat. Allow it to heat up while you prepare the other ingredients.
- Peel off the husks and silk from 6 ears of corn. Rinse them under cold water and gently pat them dry with a clean kitchen towel.
- Once the pan is hot, carefully add the corn directly onto the pan. Let them roast, turning occasionally, until they become tender and develop a slight char. This usually takes about 10 to 12 minutes.
- Remove the roasted corn from the pan and set them aside to cool. You can place them on a plate or cutting board to cool faster.
- While the corn is cooling, cut 1 1/2 fresh avocados in half and remove the seeds. Place them flesh side down onto the hot cast iron pan. Allow them to roast until they have a light char, approximately 2 to 3 minutes.
- As the corn and avocado cool, prepare the other ingredients. Dice 1/3 cup of red onion, 1 1/2 cups of Roma tomatoes, and mince 1/3 cup of cilantro and 3/4 of a jalapeño.
- Using a sharp knife, carefully cut the kernels off the cooled corn cobs. Then, scoop out the roasted avocado flesh and dice it into small pieces.
- In a large mixing bowl, combine the diced corn, diced avocado, diced red onion, diced tomatoes, minced cilantro, minced jalapeño, 1/3 cup of lime juice, 3/4 teaspoon of freshly ground black pepper, and 2 teaspoons of salt.
- Give the mixture a gentle stir to evenly distribute the ingredients. Taste and adjust the seasoning as needed, adding more salt or pepper to suit your taste preferences. Drizzle some olive oil adds richness and a silky texture.
- Cover the bowl with plastic wrap and refrigerate the corn pico until you’re ready to serve. This allows the flavors to meld together. Serve with tortilla chips or as a topping for tacos, salads, or grilled meats. Enjoy your homemade roasted corn pico with avocado!
Notes
- For a spicier kick, leave the seeds in the jalapeño or add an extra chili of your choice.
- Make sure to taste and adjust the seasoning before serving to ensure the perfect balance of flavors.
- You can also roast the corn in the oven if a grill is not available, simply set your oven to broil and rotate the corn occasionally until charred.
Nutrition
Frequently Asked Questions:
Q1: Can I make this recipe ahead of time?
A1: Yes, you can prepare the Pico de Gallo mixture in advance and store it in the refrigerator. However, wait to add the avocado and roasted corn until just before serving to maintain their freshness and texture.
Q2: Can I use frozen corn instead of fresh corn?
A2: While fresh corn is recommended for the best flavor and texture, you can use thawed frozen corn if fresh corn is not available. Simply roast the thawed corn until heated through and slightly charred.
Q3: How long does this dish last in the refrigerator?
A3: The roasted corn Pico with avocado can be stored in an airtight container in the refrigerator for up to 2 days. However, the avocado may brown slightly over time, so it is best enjoyed fresh.
Q4: Can I make this recipe vegan-friendly?
A4: Absolutely! This dish is naturally vegan as it is, but feel free to customize it with your favorite vegan toppings or protein options to suit your dietary preferences.
Q5: What can I serve this with?
A5: This roasted corn pico with avocado pairs wonderfully with tortilla chips, grilled meats, tacos, or as a topping for salads. Get creative and enjoy it however you like!
Q6: Can I adjust the spiciness of this dish?
A6: Yes, you can control the heat levels by adjusting the amount of jalapeño or adding a milder chili pepper if desired. Taste as you go to achieve your preferred level of spiciness.
Conclusion:
In conclusion, Moe’s Roasted Corn Pico Recipe with Avocado is a versatile and flavorful dish that is perfect for any occasion. By following the simple steps and tips provided, you can create a delicious and satisfying dish that will impress your family and friends.
Whether you enjoy it as a snack, side dish, or meal accompaniment, the freshness of the ingredients and the burst of flavors in every bite will leave you craving for more.
So, don your apron, gather your ingredients, and whip up this delightful recipe to delight your taste buds and elevate your culinary experience. Cheers to good food and happy cooking!
