Photo: Randy Mayor; Styling: Jan Gautro
4 servings (serving size: about 1/2 cup)

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.

How to Make It

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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Ratings & Reviews

signaturetaste's Review

October 19, 2011
This looks like a really good version of corn salad. I also like this one from

CarolineChicago's Review

June 04, 2011
I got rave reviews for this corn salad when I made it yesterday for a big backyard BBQ. I did do a couple of things differently. I used drained, canned corn instead of fresh and did not cook any of the ingredients. I also added a bit more cumin as well as black pepper. I can see adding black beans to this throughout the summer for protein and calling it a meal.

marketgirl's Review

July 01, 2012