This recipe goes with Blackened Shrimp Salad with Jicama and Grilled Corn
Coastal Living MAY 2008
Combine jicama and next 5 ingredients.
Remove husks from corn; brush with olive oil. Grill corn over medium-high heat (350° to 400°) for 15 to 20 minutes, turning frequently. Let cool.
Cut corn from cob. Toss with jicama mixture.
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