Salad: Mexico – Ensalada de Jícama y Elote (Jicama and Corn Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Total 21 min

Ingredients

2 ears fresh corn, kernels removed (or 1 1 / 2 cups / 225 g frozen corn, thawed)
1 cup / 130 g jicama, peeled and matchsticked
1 cup / 120 g English cucumber, sliced into half-moons
5 red radishes, thinly sliced
1 / 4 small red onion, very thinly sliced
1 small jalapeño, seeded and minced (optional)
1 ripe avocado, diced
1 / 4 cup / 15 g fresh cilantro, chopped
1 / 4 cup / 30 g toasted pepitas (pumpkin seeds)
1 / 4 cup / 30 g crumbled cotija cheese (optional)
2 limes, zested and juiced
2 tbsp (30 ml) fresh orange juice
2 tbsp (30 ml) extra-virgin olive oil
1 tsp honey or agave
1 / 2 tsp ground cumin
1 / 2 tsp ancho chili powder (or mild chili powder)
Kosher salt and freshly ground black pepper, to taste

Instructions

Heat a dry skillet over medium-high. Add the corn and cook, stirring occasionally, until lightly charred in spots, 4–6 minutes. Transfer to a large bowl to cool.
In a small bowl, whisk together lime zest, lime juice, orange juice, olive oil, honey, cumin, chili powder, a pinch of salt, and several grinds of black pepper until emulsified.
To the cooled corn, add jicama, cucumber, radishes, red onion, and jalapeño (if using). Pour over the dressing and toss to coat.
Gently fold in the avocado and cilantro. Taste and adjust salt, pepper, or lime as needed.
Top with toasted pepitas and cotija just before serving. Serve chilled or at cool room temperature alongside the Texas Chili Stuffed Bell Peppers.