Full of both color and flavor, this pico de gallo will not disappoint. The corn and mango add a nice sweetness to a classic pico de gallo, which personally I love. I love to have a batch of pico de gallo on hand in my fridge as a go to for some added flavor. It’s great on eggs, salad, and of course tacos. I made tacos with leftover Crockpot Kalua Pork and this Roasted Corn and Mango Pico de Gallo and it was delish!! Just some fresh corn tortillas (from my local Hispanic store, they are amazing!) topped with those 2, so good, we had it 2 nights in a row, because 1. I made a LOT of pork and 2. they were that good I just really wanted to eat them again! Of course too this is great just with some tortilla chips and maybe some avocado, I always have avocado on hand.
So next time you are cooking up some corn, roast a few extra ears to make up a big batch of this! You only need one, but if your gonna make it why not double or triple the recipe, it’s easy.
Roasted Corn and Mango Pico de Gallo
1 ear Roasted Corn, removed from cob
1 Mango, diced
4-5 Roma Tomatoes (2-3 large Tomatoes), diced
1/2 Red Onion, diced (or 1 small one)
1 Jalapeño, minced
2 cloves Garlic, minced
2 Tbsp Cilantro, chopped
1 Lime, juiced
Salt (to taste, but about 1 tsp)
In large bowl mix together corn, mango, tomatoes, onions, jalapeño, garlic, and cilantro. Make sure to season well with salt. I like to toss each thing in the bowl as I chop and dice and season with salt as I go, I’m not a big salt person, but dishes like pico de gallo that use a lot of fresh produce you want to make sure to season well to really bring out those flavors, it really does make a difference! Mix it all together, squeeze lime juice over top, toss to coat. Refrigerate at least an hour, better if overnight to give the flavors time to blend and develop.