Best 5 Jicama And Corn Salad Recipes

Welcome to the world of culinary delights, where flavors dance and textures intertwine. Jicama and corn salad, a symphony of crisp, sweet, and succulent ingredients, takes center stage in this culinary journey. Get ready to embark on an adventure of tastes and textures as we explore the secrets behind creating the perfect jicama and corn salad. Discover the art of balancing contrasting flavors, the harmony of colors, and the symphony of textures that make this dish a true masterpiece. Let us guide you through the process of selecting the freshest ingredients, perfecting the dressing, and assembling this vibrant salad that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

ROASTED CORN, JICAMA AND MANGO SALAD

Roasted Corn, Jicama and Mango Salad image

Provided by The Hearty Boys

Categories side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 14

Ingredients

4 ears fresh corn, unshucked
1 large jicama, peeled and thinly julienned
1 ripe mango, peeled and chopped into 1/2-inch pieces
1/2 red onion, thinly sliced
2 tablespoons chopped cilantro leaves
Citrus vinaigrette, recipe follows
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
2 teaspoons sugar
Dash hot sauce
1 cup olive oil
Salt pepper
2 tablespoons chopped cilantro leaves

Steps:

Preheat the oven to 400 degrees F.
Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled, shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.
In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.

MANGO, JíCAMA AND CORN SALAD

Mango, Jícama and Corn Salad image

Categories Salad Citrus Fruit Herb Onion Vegetable Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Lime Mango Corn Summer Chill Healthy Bon Appétit

Yield Serves 8

Number Of Ingredients 6

Ingredients

6 ears fresh corn
6 small mangoes, peeled, pitted, coarsely chopped
2 pounds jicama, peeled, chopped
1 cup chopped red onion
1/2 cup fresh chopped cilantro
1/2 cup fresh lime juice

Steps:

Cook corn in pot of boiling salted water 2 minutes. Drain and cool corn. Cut off enough kernels to measure 4 cups (reserve remaining corn for another use). Place corn in medium bowl. Add mangoes, jicama, red onion, cilantro and lime juice. Toss to combine. Season to taste with salt and pepper. Cover and refrigerate until cold. (Can be prepared 3 hours ahead. Keep refrigerated.) Serve cold.

BLACK BEAN, JíCAMA, AND GRILLED CORN SALAD

Black Bean, Jícama, and Grilled Corn Salad image

Categories Salad Bean Onion Side Vegetarian Quick & Easy Basil Corn Carrot Summer Grill/Barbecue Vegan Jícama Cilantro Bon Appétit Sugar Conscious

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

2 large ears of corn, husked
5 tablespoons extra-virgin olive oil, divided
2 15-ounce cans black beans, rinsed, drained
1 cup 1/3-inch dice peeled jicama
1/2 cup 1/3-inch dice peeled carrots
1/3 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
1/4 cup (packed) chopped fresh basil
3 tablespoons fresh lime juice
2 tablespoons orange juice
2 1/2 teaspoons grated lime peel
1/4 teaspoon ground cumin

Steps:

Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl. Add black beans, jicama, carrots, green onions, cilantro, and basil.
Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

ROASTED CORN, JICAMA AND MANGO SALAD

Roasted Corn, Jicama and Mango Salad image

Provided by Food Network

Categories side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

4 ears fresh corn, unshucked
1 large jicama, peeled and thinly julienned
1 ripe mango, peeled and chopped into 1/2-inch pieces
1/2 red onion, thinly sliced
2 tablespoons chopped cilantro leaves
Citrus vinaigrette, recipe follows
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
2 teaspoon sugar
Dash hot sauce
1 cup olive oil
Salt and pepper
2 tablespoons chopped cilantro leaves

Steps:

Preheat the oven to 400 degrees F.
Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.
In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.

JICAMA AND CORN SALAD

Jicama and Corn Salad image

Love this during the summer, nice and refreshing..

Provided by NIKKI SMITH

Categories Salads

Time 5m

Number Of Ingredients 10

Ingredients

1 1/2 c jicama, peeled and chopped into half inch cubes
1 c corn, frozen white kernels, or fresh
1/4 onion(s), red, chopped
1 medium tomato(es), medium
1 pepper(s), bell, red, chopped
1/2 tsp cumin, ground
2 tsp olive oil
1 tsp vinegar, cider
1 tsp honey
1/4 c cilantro, fresh, chopped (optional)

Steps:

1. At the bottom of a medium bowl, mix the olive oil, vinegar, honey and chopped onions
2. Peel the jicama and chop into half inch cubes. Cut the pepper in half, remove seeds, and chop into small pieces
3. Cut the tomato into small pieces as well. Chop the cilantro. Thaw the corn or rinse in a colandar under cold water
4. Add the corn, jicama, pepper, cilantro and tomato to the dressing and toss well. Allow to sit on the counter for 10 minutes before serving for flavors to blend

Tips:

Choose the right jicama: Look for jicama that is firm and has a smooth, unblemished skin. Avoid jicama that is soft or has any bruises or cuts.
Peel and cut the jicama properly: Use a sharp knife to peel the jicama, then cut it into matchsticks or small cubes. This will help the jicama to absorb the flavors of the dressing.
Use fresh corn: Fresh corn on the cob is best for this salad, but you can also use frozen or canned corn if necessary. If using frozen corn, thaw it completely before adding it to the salad.
Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to 2 days. This will save you time when you're ready to assemble the salad.
Chill the salad before serving: This salad is best served chilled, so make sure to refrigerate it for at least 30 minutes before serving.

Conclusion:

Jicama and corn salad is a refreshing and flavorful salad that is perfect for summer gatherings. It is easy to make and can be tailored to your own preferences. Whether you like your salad spicy, sweet, or somewhere in between, there is a jicama and corn salad recipe out there for you. So next time you're looking for a healthy and delicious salad to serve at your next party or potluck, give jicama and corn salad a try. You won't be disappointed!