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.