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Rating: 4 stars
3 Ratings
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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.

Abby Mandel
Recipe by Cooking Light August 2008

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Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

151 calories; calories from fat 36%; fat 6.1g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.5g; protein 5.3g; carbohydrates 24.9g; fiber 4.9g; iron 1.4mg; sodium 157mg; calcium 38mg.
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