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 But unbeknownst to you, this “like” is actually superseded quite a bit by my love for all things spicy.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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Caramel Apple Oreo Truffles

Recipes

Christiana George

Updated Date:
January 7, 2026

While the weather down south is a bit warmer, we have had a few chilly mornings and evenings. So I know that fall is here. What better way to celebrate than with some Caramel Apple Oreo Truffles. They have a crunchy outer layer of caramel apple candy coating, drizzled with caramel and inside is a soft, chewy filling made of Caramel Apple Oreos and cream cheese. A simple, no bake treat that you can bring to any fall party. I brought them to a neighborhood shrimp boil last weekend and they disappeared real fast. The kids and the adults loved them.

The Oreos I found at Walmart and the Wilton’s Candy Melts I found at Michael’s.

I mixed the crushed Oreos and cream cheese by hand, then used my mini scoop to make the balls. I just used a fork to dip the balls in candy melt. For toppings I mixed some caramel into some vanilla candy coating and drizzled it on top. Then I sprinkled the truffles with either chopped pecans, chocolate sprinkles, or Caramel Candy Corn.

The caramel drizzle did stay a bit tacky, but it gives the truffles a bit more caramel flavor. Overall they do taste like caramel apples. They are on the sweet side, but I made the balls bite-sized so you don’t get overwhelmed.

Like I said, these are great party treats. My neighbors big and small really enjoyed them. I hope you do too.

Caramel Apple Oreo Truffles

by The Sweet Chick

Prep Time: 1.5hs w/ freezer time

Keywords: no bake dessert snack caramel apple oreos cream cheese caramel apple candy melt caramel truffles American fall

Ingredients (26 mini truffles)

For the truffles

12 Caramel Apple Oreos
4 oz. cream cheese, room temperature

For the coating

1 package (10 oz.) Wilton’s Candy Apple Candy Melts

For the drizzle

2 oz. vanilla candy coating, melted
1/4 cup caramel/caramel topping

Optional toppings

chocolate sprinkles
chopped pecans
Brach’s Caramel Candy Corn

Instructions

For the truffles

Crush Oreo cookies in a food processor until they are a dirt like consistency.

In a medium bowl, mix the crushed Oreos and cream cheese until completely combined.

With a mini scoop, measure out 26 mounds and place them on a wax paper lined air-tight container.

Place the container in the freezer for at least 1 hour to set.

For the coating

After the balls are set, melt candy coating in the microwave as per directions on package. I did half the bag at a time.

Remove Oreo balls from the freezer. Do a small batch at a time so they don’t fall apart. If you need to, just place them back in the freezer for a few minutes.

Feel free to reshape any balls that are not to your liking by rolling them around in your hand. Just do it quickly not to warm up the dough too much.

Dip the Oreo balls into candy coating mixture until all covered. (I use a fork.) Once covered, remove and softly tap until excess candy melt falls off. Then place the balls on wax paper until the candy melt hardens.

For the drizzle

Combine the melted candy coating and the caramel, mix well. Then place in a candy decorating bag or Ziplock bag with tip cut off and drizzle over the tops of the truffles.

Optional toppings

If you are adding sprinkles, nuts, or Candy Corn, add them to the top of the truffles before the caramel drizzle sets. The caramel will not completely harden, but will become firmer.

Notes

These truffles can be made ahead of time and refrigerated for 3-4 days.