corn and jicama salad

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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.