Farmers' markets overflow with corn this time of year; this Southwestern-accented salad is a delicious way to use the bounty. Because the corn is so fresh, all it needs is a quick sauté. Serve warm or at room temperature, garnished with cilantro sprigs.
1 tablespoon olive oil
2/3 cup chopped jicama
1 tablespoon minced jalapeño pepper
2 cups fresh corn kernels (about 4 ears)
1 3/4 cups thinly sliced green onions (about 8 onions)
2/3 cup chopped red bell pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add jicama and jalapeño to pan; sauté 2 minutes, stirring frequently. Add corn and remaining ingredients; sauté 2 minutes, stirring frequently.
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I got rave reviews for this corn salad when I made it yesterday for a big backyard BBQ. I did do a couple of things differently. I used drained, canned corn instead of fresh and did not cook any of the ingredients. I also added a bit more cumin as well as black pepper. I can see adding black beans to this throughout the summer for protein and calling it a meal.