Salad: United States – Smoky Corn-Jicama Crunch Salad with Cilantro-Lime Vinaigrette

Serving Size: 6

Approximate Time

Prep 15 min

Cook 9 min

Additional 15 min

Total 30 min

Ingredients

2 cups (150 g) finely shredded green cabbage
1 cup (130 g) jicama, cut into thin matchsticks
1 cup (160 g) corn kernels (from about 2 small ears)
1 / 2 cup (35 g) thinly sliced radishes
1 small Persian or Kirby cucumber, halved and thinly sliced
1 / 3 cup (15 g) chopped fresh cilantro
1 small orange, segmented and chopped (about 1 / 2 cup / 120 ml)
1 / 4 cup (30 g) toasted pepitas (pumpkin seeds)
1 / 4 cup (30 g) crumbled cotija cheese (optional)
3 tbsp (45 ml) fresh lime juice
1 tbsp (15 ml) orange juice
1 tsp finely grated lime zest
1 tsp honey or agave
1 small garlic clove, finely grated
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp ground cumin
1 / 4 tsp chili powder or ancho chile powder
3 tbsp (45 ml) extra-virgin olive oil
Freshly ground black pepper, to taste

Instructions

Char the corn: Heat a dry skillet over medium-high. Add corn kernels and cook, stirring occasionally, until lightly charred in spots, 4–6 minutes. Transfer to a plate to cool.
Toast pepitas in the same skillet over medium heat until fragrant and popping, 2–3 minutes. Cool.
Make the vinaigrette: In a small bowl, whisk lime juice, orange juice, lime zest, honey, garlic, salt, cumin, chili powder, and a few grinds of black pepper. Whisk in olive oil until emulsified.
Assemble the salad: In a large bowl, combine cabbage, jicama, radishes, cucumber, cilantro, orange pieces, and the charred corn. Drizzle with the vinaigrette and toss to coat. Taste and adjust salt and pepper.
Finish and serve: Fold in pepitas and cotija (if using). Serve immediately or chill 15 minutes to let flavors marry; ideal alongside carne asada burritos to add fresh crunch and citrusy brightness.