corn and jicama salad
This simple salad is best made when the corn is fresh from the field. I have made it with canned and frozen corn and it was okay, but it was not as good as when I used fresh corn.
Servings:
8 to 12
Preparation Time:
0.75 hours
Tools
- foil
- cutting board & knife
- mixing bowl & spoon
- measuring cup
Ingredients
- kernels from 2 ears of corn
- 2 c. diced jicama
- 1 c. diced red onion
- 1 seeded & diced red bell pepper
- 1 seeded & minced serrano chile
- juice of 1 lime
- corn oil to taste
- salt & pepper to taste
Cooking Instructions
- Heat oven to 350F and roast corn in husk for 30 minutes.
- Dice jicama, onion, and bell pepper into corn kernel size pieces and place into bowl.
- Mince serrano chile and add to bowl.
- Juice lime into measuring cup. Add 1/2 that amount of corn oil to measuring cup. (If there are 2 T lime juice, add 1 T corn oil.)
- Slice kernels from ears and add to bowl while still warm.
- Add juice, oil, salt, and pepper to bowl.
- Stir gently to combine ingredients. Adjust seasoning.
Notes
This is a nice salad to go along with spicy Mexican or southwest American dishes. The cooling affect of the jicama blends well with spicy and/or sweet sauces.
portlandpiper – Sat, 2007 – 01 – 06 20:40