Best Jicama Corn Salad Recipes
BLACK BEAN, JíCAMA, AND GRILLED CORN SALAD
Categories Salad Bean Onion Side Vegetarian Quick & Easy Basil Corn Carrot Summer Grill/Barbecue Vegan Jícama Cilantro Bon Appétit Sugar Conscious
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl. Add black beans, jicama, carrots, green onions, cilantro, and basil.
- Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)
ROASTED CORN, JICAMA AND MANGO SALAD
Provided by The Hearty Boys
Categories side-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled, shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
- Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.
- In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.
MANGO, JíCAMA AND CORN SALAD
Categories Salad Citrus Fruit Herb Onion Vegetable Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Lime Mango Corn Summer Chill Healthy Bon Appétit
Yield Serves 8
Number Of Ingredients 6
Steps:
- Cook corn in pot of boiling salted water 2 minutes. Drain and cool corn. Cut off enough kernels to measure 4 cups (reserve remaining corn for another use). Place corn in medium bowl. Add mangoes, jicama, red onion, cilantro and lime juice. Toss to combine. Season to taste with salt and pepper. Cover and refrigerate until cold. (Can be prepared 3 hours ahead. Keep refrigerated.) Serve cold.
ROASTED CORN, JICAMA AND MANGO SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
- Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.
- In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.
JICAMA CORN SALAD
Beautiful to look at, great blend of flavors and colors, plus it is super simple to make! Terrific as a side with Mexican cuisine!
Provided by CLUKACEVIC
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large serving bowl, combine the corn kernels, jicama, mango, red onion and cilantro. Pour the lime juice over, and season with salt and pepper. Toss until well blended.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 48 g, Fat 1.1 g, Fiber 9.9 g, Protein 4.2 g, SaturatedFat 0.2 g, Sodium 84.2 mg, Sugar 21.3 g
SWEET CORN, JICAMA, AND BABY SPINACH SALAD WITH TEQUILA LIME DRESSING
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook corn in salted water until tender. Remove corn from cob. Peel and julienne jicama. Dice red and yellow peppers. Put all ingredients for dressing in a medium sauce pot except oil and bring to a boil. Slowly emulsify oil into base and reserve. Toss spinach, jicama and corn together and dress.
- Divide evenly between six plates and garnish with peppers and pinon.
SUMMER CORN PUDDING WITH CORN SPROUT AND JICAMA SALAD
Provided by Food Network
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F.
- Husk the corn and remove the kernels. In a blender add 1 ounce of water, and 2 ears of corn kernels and pulse. Strain the liquid and discard the pulp. To the liquid, add the eggs, heavy cream, ginger, chives, chervil, and the remaining corn kernels, and mix. Pour the mixture into well-buttered 2-ounce souffle molds. Bake in a water bath for 30 minutes. Once pudding is done, let cool to room temperature and unmold.
- To make the salad, whisk the vinegar and oil together. Season with salt and pepper. Toss in the pea shoots, corn shoots, and jicama.
- To serve, plate the corn pudding in the center and top with the jicama salad.
JICAMA AND CORN SALAD
Love this during the summer, nice and refreshing..
Provided by NIKKI SMITH
Categories Salads
Time 5m
Number Of Ingredients 10
Steps:
- 1. At the bottom of a medium bowl, mix the olive oil, vinegar, honey and chopped onions
- 2. Peel the jicama and chop into half inch cubes. Cut the pepper in half, remove seeds, and chop into small pieces
- 3. Cut the tomato into small pieces as well. Chop the cilantro. Thaw the corn or rinse in a colandar under cold water
- 4. Add the corn, jicama, pepper, cilantro and tomato to the dressing and toss well. Allow to sit on the counter for 10 minutes before serving for flavors to blend
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