Sweet Corn Pico de Gallo

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Keep the sweet taste of summer going with our mouthwatering appetizer, Sweet Corn Pico de Gallo. A great dish for game day, tailgating, or a fresh snack!

Course: Appetizer

Cuisine: American

Servings:

Calories: 138kcal

Ingredients

3 cobs of sweet corn kernels removed
2 cloves garlic minced
1 green tomato seeds removed and diced
1 red heirloom tomato seeds removed and diced
1 whole avocado diced
1 small red onion diced (if you don't have a red onion, you can use a white onion)
1 small red bell pepper diced
1 small green bell pepper diced
1 medium jalapeño seeds removed and diced
1 juice of a freshly squeezed lime
1 tablespoon unsalted sweet cream butter alternative- olive oil
pinch of sea salt and black pepper

Instructions

Prep all of the ingredients ahead of time. Cut, dice, and mince the ripe tomatoes, diced bell peppers, onion, jalapeño, garlic, and avocado in a large bowl, then place them in the fridge to chill.
Using a sharp chef's knife, cut the ends off the bottom of each ear of corn, stand the cob vertically on the cut end, and, using a downward motion, cut the kernels from the cob.
Place a medium skillet over medium-high heat, add a tablespoon of sweet cream butter and a pinch of salt and black pepper, and saute sweet fresh corn for five (5) minutes. Remove from heat and allow the corn to cool.
Remove the tomato, garlic, red onion, red and green bell pepper, jalapeÃ±o, and the avocado mixture from the fridge, and gently fold the corn kernels.
Squeeze the juice of one ripe lime over the mixture and serve.
Serve with tortilla chips. It pairs well with our Apple Cider Margarita.

Nutrition