Roasted Corn Pico De Gallo

This recipe has not only become a family favorite it is a crowd pleaser!!! Whenever we host events I often get asked if I am making this dish! It certainly never disappoints!

Roasted Corn Pico De Gallo

1 package of frozen sweet corn

1 red pepper

1 yellow pepper

1 green pepper

1 medium sized sweet onion

1 can of black beans

2 large tomatoes

2 avacados

1 – 2 minced garlic cloves

1  small can of diced jalapeños (sometimes I put two cans in – I love it spicy!)

1/2 a cup of cilantro

2 TBSP of Olive oil

4 TBSP of vinegar

1 lime

salt and pepper to taste


Spread the corn on a large cookie sheet, and broil on low until it starts to get slightly browned. Then dice up all the veggies, I like to chop them up small, then I get a little bit of everything in each bite! Drain and rinse the beans and the jalapeños and add them to the chopped veggies and roasted corn. Stir in the olive oil, vinegar and squeeze the lime over the top! Add salt and pepper to taste. Eat immediately with tortilla chips or store in fridge until your company comes. I hope you LOVE it as much as the Libby Family!

Much love, Rachel

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