Best Jicama Corn Salad Recipes

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BLACK BEAN, JíCAMA, AND GRILLED CORN SALAD



Black Bean, Jícama, and Grilled Corn Salad image

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

2 large ears of corn, husked
5 tablespoons extra-virgin olive oil, divided
2 15-ounce cans black beans, rinsed, drained
1 cup 1/3-inch dice peeled jicama
1/2 cup 1/3-inch dice peeled carrots
1/3 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
1/4 cup (packed) chopped fresh basil
3 tablespoons fresh lime juice
2 tablespoons orange juice
2 1/2 teaspoons grated lime peel
1/4 teaspoon ground cumin

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



Roasted Corn, Jicama and Mango Salad image

Provided by The Hearty Boys

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 14

4 ears fresh corn, unshucked
1 large jicama, peeled and thinly julienned
1 ripe mango, peeled and chopped into 1/2-inch pieces
1/2 red onion, thinly sliced
2 tablespoons chopped cilantro leaves
Citrus vinaigrette, recipe follows
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
2 teaspoons sugar
Dash hot sauce
1 cup olive oil
Salt pepper
2 tablespoons chopped cilantro leaves

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



Mango, Jícama and Corn Salad image

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

6 ears fresh corn
6 small mangoes, peeled, pitted, coarsely chopped
2 pounds jicama, peeled, chopped
1 cup chopped red onion
1/2 cup fresh chopped cilantro
1/2 cup fresh lime juice

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



Roasted Corn, Jicama and Mango Salad image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

4 ears fresh corn, unshucked
1 large jicama, peeled and thinly julienned
1 ripe mango, peeled and chopped into 1/2-inch pieces
1/2 red onion, thinly sliced
2 tablespoons chopped cilantro leaves
Citrus vinaigrette, recipe follows
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
2 teaspoon sugar
Dash hot sauce
1 cup olive oil
Salt and pepper
2 tablespoons chopped cilantro leaves

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



Jicama Corn Salad image

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

4 cups frozen corn kernels, thawed
2 pounds jicama, peeled and diced
4 medium mangos - peeled, seeded, and diced
1 cup chopped red onion
½ cup chopped fresh cilantro
½ cup lime juice
salt and pepper to taste

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



Sweet Corn, Jicama, and Baby Spinach Salad with Tequila Lime Dressing image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 12

6 ears of corn
2 jicama
1 red pepper, finely diced
1 yellow pepper, finely diced
3 baby spinach
2 tablespoons pine nuts
Juice of 3 limes
2 tablespoons tequila
1 teaspoon white wine vinegar
1/2 cup olive oil
1 pinch cumin
1 pinch cayenne

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



Summer Corn Pudding with Corn Sprout and Jicama Salad image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

3 ears corn
1 ounce water
3 eggs
2 ounces heavy cream
1/4 teaspoon grated fresh ginger
1 teaspoon chopped chives
1/2 teaspoon chopped chervil
Salt and pepper
1/2 ounce butter, for greasing
3/4 ounces rice wine vinegar
1 1/2 ounces light olive oil
Salt and pepper
1/4 pint pea shoots
1/4 pint popcorn shoots
1 jicama, peeled and julienne cut

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



Jicama and Corn Salad image

Love this during the summer, nice and refreshing..

Provided by NIKKI SMITH

Categories     Salads

Time 5m

Number Of Ingredients 10

1 1/2 c jicama, peeled and chopped into half inch cubes
1 c corn, frozen white kernels, or fresh
1/4 onion(s), red, chopped
1 medium tomato(es), medium
1 pepper(s), bell, red, chopped
1/2 tsp cumin, ground
2 tsp olive oil
1 tsp vinegar, cider
1 tsp honey
1/4 c cilantro, fresh, chopped (optional)

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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