Side Dish: United States – Charred Corn, Jicama & Cucumber Salad with Chili-Lime Pepitas

Serving Size: 6

Approximate Time

Prep 15 min

Cook 6 min

Additional 15 min

Total 21 min

Ingredients

2 cups (300 g) corn kernels (fresh or frozen)
1 cup (130 g) jicama, peeled and cut into thin matchsticks
1 cup (120 g) English cucumber, halved and thinly sliced (seed regular cucumbers)
1 / 3 cup (40 g) thinly sliced red onion
1 / 4 cup (15 g) chopped fresh cilantro
2 tbsp (8 g) chopped fresh mint
Zest of 1 lime
Juice of 2 limes
1 tbsp (15 ml) fresh orange juice
2 tbsp (30 ml) extra-virgin olive oil
1 / 2 tsp honey or agave (optional)
1 / 2 tsp chili powder or chili-lime seasoning
1 / 4 tsp ground cumin
Kosher salt, to taste
Freshly ground black pepper, to taste
1 / 4 cup (30 g) toasted pepitas
Flaky sea salt, for finishing (optional)

Instructions

Heat a dry skillet over medium-high. Add corn and cook 4–6 minutes, stirring occasionally, until lightly charred in spots. Transfer to a bowl to cool.
In a small bowl, whisk lime zest, lime juice, orange juice, olive oil, honey (if using), chili powder, cumin, a pinch of salt, and black pepper.
In a large bowl, combine cooled corn, jicama, cucumber, red onion, cilantro, and mint. Pour in the dressing and toss to coat. Adjust salt and pepper.
Chill 10–15 minutes to meld flavors, then fold in toasted pepitas just before serving. Finish with a pinch of flaky sea salt if desired.
Serve cold alongside the ceviche to provide crisp, citrusy crunch that complements the bright, zesty fish.