Spicy Corn on the Cob with Pico de Gallo

Summer brings us the super fresh harvest of fresh corn on the cob and if you like something a bit different to try, you have to check this out. My friend from California told me about how people there like to eat corn on the cob during the summer BBQ season.

There is a Mexican seasoning blend called Pico de Gallo and it is a ground assortment of different spicy peppers and salt.  This may be a bit difficult to find in stores so you may need to go to a Mexican grocery specifically.  Caution in this as there is also a salsa known as Pico de Gallo.  You don’t want that one.

If you like to roast your corn on the grill or in the fire coals, you will need to remove the silk from the ears by peeling down the husk.  Don’t remove the husks, however, just remove the silk and then re-cover the corn and place it on the grill.  You can also boil the corn if you like to prepare it that way.  After cooking, slather your corn with either butter or mayo.  Apply the spicy Pico de Gallo and enjoy!  Sounds a bit different but you have to try it!

The Pice de Gallo seasoning is also delicious on any type of fruit and veggies.  A traditional fruit salad in Mexico consists of chopped Jicama, Papaya, Coconut, Watermelon, Honeydew and Cucumbers and coated with the Pico de Gallo seasoning.  Try it for your next party.



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