Albuquerque Corn Salad


  • 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


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.

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