Roasted Corn Pico De Gallo, Or A Battle Of The Elements
Medically reviewed by Christiana George Updated Date: June 8, 2023
You might’ve guessed that I have quite an affinity for tart foods, given my blog name and all. But unbeknownst to you, this “like” is actually superseded quite a bit by my love for all things spicy. It’s part of my heritage. My family comes from Sichuan, a province in China famous for its spicy women (heh, it would be up to Chris to say whether or not this is true), Sichuan peppercorn, and such delights as spicy fried chicken bits, meat/seafood boiled in spicy broth, spicy noodles, mapo style tofu, cold spicy tripe, and the ultimate, Chongqing hot pot (the red side).
When you think about it, preparing spicy food, just like eating it, requires a certain amount of… physical endurance. One of my favorite cuisines is Mexican food, and I have to fortify myself, mentally, before commencing the process of prepping. The ingredients have such interesting(ly painful) defense mechanisms to avoid being eaten. Onions make your eyes water, limes infiltrate breaches such as hangnails and papercuts, and jalapeno, well, let’s just say my fingers are still ringing from the memory of contact.
I was originally intending to make this recipe since we had a couple (gorgeous) ears of corn lying around, but that idea never took off. The topping however did.
I was particularly intrigued by the idea of baking corn until it caramelized, sweetened, and became slightly tacky. So, with a few adjustments, I ended up making what became a roasted corn pico de gallo, a fresh salsa filled with the usual suspects: red onion, cilantro, lime juice, tomato, and jalapeno. If you like heat, I would recommend using the entire jalapeno, including the seeds, but it’s a move not for the faint of heart. Each mouthful is charged with flavor. But it’s good, it’s really good, and if you know what’s good for you, you’ll set it aside and let the flavors mingle for a bit. Then start topping.
CORN PICO DE GALLO
Makes about 2 cups
Ingredients:
- 3 fresh ears of corn or 2 cups of frozen corn, defrosted
- 1 Tbsp olive oil
- salt and pepper to taste
- 1 Tbsp red onion, finely chopped
- 2 Tbsp fresh cilantro, finely chopped
- juice from 2 limes
- 1 jalapeno, destemmed and finely chopped
- 1 medium tomato
- 1/2 tsp sugar
Directions:
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil or parchment paper. Toss the corn with oil, salt, and pepper, and spread it evenly on the sheet. Roast for about 20 minutes until the corn turns a golden brown and blisters and pops (and caramelizes!).
Combine the red onion, cilantro, lime juice, jalapeno, tomato, and sugar in a bowl.
When the corn is ready, let it cool, then toss it in the bowl. Let it sit for about half an hour so the flavors can combine.
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Maple Zucchini Banana Muffins
It’s muffin time! Time for me to make some more healthy muffins to snack on, so my husband and I have something sweet to eat with our coffee without feeling guilty. Last time I made some Maple Pumpkin Banana Muffins based off of the recipe for my Strawberry Coconut Banana Muffins. This time I opted for zucchini, since that’s what was in the fridge this week. These Maple Zucchini Banana Muffins are just as flavorful as the other two. I even increased the ratio of wheat flour to all purpose flour in the recipe to make them even more healthy. Although, you could probably use just whole wheat flour. The real key is the coconut oil, that’s what make them so light and fluffy.
The ingredients are pretty basic. I did add some vanilla extract to these muffins because zucchini doesn’t have as much of a sweet flavor as pumpkin.
I grated the zucchini by hand, but you can also do it in a food processor. The bananas, I just mash with a fork. When they are over ripe, they are very easy to mash.
These are just the prettiest muffins. I love all the green bits of zucchini. I have never peeled my zucchini to bake with it. I just wash the skin and grate it whole. Why waste flavor. These Maple Zucchini Banana Muffins are perfect for breakfast, coffee breaks, school lunches, or dessert. They don’t sit in your stomach like a brick and you don’t feel bad eating them. The only problem is stopping yourself from eating more than one.
Maple Zucchini Banana Muffins
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake bread breakfast dessert snack healthy banana maple syrup zucchini muffins bread American fall
Ingredients (15 muffins)
- 1/2 cup pure maple syrup
- 1/2 cup coconut oil
- 2 eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup shredded zucchini
- 2 medium bananas, mashed
- 1 cup whole wheat flour
- 2/3 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup rolled oats
- 1/2 cup chopped walnuts
Instructions
Preheat oven to 375ºF.
Place solid coconut oil in a microwave safe bowl and microwave for about 20 seconds until melted.
In a stand mixer bowl add maple syrup, oil, eggs, vanilla, and shredded zucchini. Mix on low speed until completely blended.
Then add mashed bananas and mix until smooth.
In a medium bowl, combine flours, spices, baking soda, and salt. Mix with a spoon until well blended.
Add the flour mixture to banana/zucchini mixture and mix on low until completely incorporated.
Next, add the rolled oats and walnuts, mixing until they are evenly distributed.
Spoon batter into greased/lined muffin tins until about 3/4 full.
Bake at 375ºF for 15 minutes or until toothpick inserted in center comes out clean.
Remove from oven and enjoy warm or place on cooling rack and eat later.
Notes
These muffins are freezer friendly. I just defrost them at room temperature and keep them in an airtight container.
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