Jicama and Corn Salad
Print Recipe

Light Mexican Corn Salad

This Light Mexican Corn Salad is WAY easier, faster, healthier and won’t weigh you down like the typical rice and beans can, so serve this next time you’re having Mexican fare or anything off the grill.
Prep Time15 mins
Cook Time3 mins
Total Time18 mins
Course: Salad
Cuisine: Mexican
Servings: 8 people

Ingredients

  • 3 Cups Corn
  • 3 Tablespoons Butter
  • 1/4 Cup Queso Fresco crumbled
  • 1 Cup Jicama peeled and diced
  • 3 Tablespoons Fresh Cilantro chopped
  • 1/2 Cup Lime Juice
  • 1/4 Cup Red Bell Pepper chopped, optional for color
  • salt and pepper to taste

Instructions

  • Remove corn kernels from the 2-4 cobs (or the bag) and place in a microwave safe bowl with the butter and cook for two minutes.
  • Stir to mix and cook for one more minute. Combine all other ingredients, stir and serve. This can be eaten at room temp or warm. I mostly microwave it to melt the butter.

Notes

Note: To remove the corn from the cob, I like to place the ear of corn stem side up in a wide bowl or on a cutting board and cut from the top down with a sharp knife. They also make a device, but I’ve never used one.