Jicama / Roasted Corn Salad

As usual, I didn’t have a clear vision of what this dish would become when I began preparation. More often than not, when Faye comes into the kitchen and asks what I am making, my answer is, “I don’t know yet.” Usually a dish is inspired by whatever in the refrigerator, pantry or countertop needs to be used up first.

Today the goal was to use up the last of the frozen corn I thawed the other day. I was thinking maybe a salsa or relish, but in the end it was obviously a full-fledged salad.

The corn went into a dry hot pan with lime juice and kosher salt. After the moisture had cooked off I kept it on the heat, stirring occasionally, until the kernels of corn were a little bit charred. The floor of the pan developed a charred black coating. I ignored that as it would add desired flavor. I seasoned the roasted corn with chili powder, black pepper and cumin.

roasted cornseasoned roasted corn


This was a very small jicama, but after cutting it horizontally a few times (peeled, of course) and shaving it into thin slices, it made up the bulk of the salad. To prevent it from turning brown I marinated it in lemon juice.

jicamasliced jicama


To this I added chopped jalapeño, cilantro, red onion and chives.

jicama,jalapeños,onion, cilantro, chives


After pouring off the excess lemon juice I mixed in the cooled roasted corn and topped the salad with a few more pieces of sliced red onions, sliced Manzanilla olives and roasted red pepper for color. I enjoyed it on a bed of Fritos® corn chips. The seasoned roasted corn contributed mucho flavor. Topping the salad with cubed feta cheese or cheddar or any cheese for that matter would add protein to this dish.

saladserved with corn chips




3 thoughts on “Jicama / Roasted Corn Salad

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