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Albuquerque Corn Salad

Photo: Randy Mayor; Styling: Jan Gautro
Yield 4 servings (serving size: about 1/2 cup)
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.

Ingredients

  • 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

Nutrition Information

  • calories 151
  • caloriesfromfat 36 %
  • fat 6.1 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.5 g
  • protein 5.3 g
  • carbohydrate 24.9 g
  • fiber 4.9 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 157 mg
  • calcium 38 mg

How to Make It

  1. 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.