Corn-Jicama Crunch Salad

charred-corn-jicama-radish-salad-recipe1In the summer time one’s thoughts naturally turn to corn. Nothing is so good as fresh corn. It used to be that only those who lived on or near a farm enjoyed REALLY good corn.

Today, due to science and the sugar gene, corn that is super sweet and stays that way long after picking is the norm.

Everyone can enjoy it now.

This is a nice salad and since in the summer we do more grilling and that tends to be steaks and burgers and brats a lot, having lots of salad choices just makes sense to keep meals fresh and enticing.

This recipe sure fits the bill. Give it a try next time you’re grilling.


    • 1 1/2 tablespoons lime juice and half teaspoon zest from about 2 limes
    • 1 teaspoon honey
    • 4 tablespoons extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 1 tablespoons canola oil
    • 3 ears corn, shucked, kernels cut off with a knife (about 1 1/2 cups kernels)
    • 1 red or orange bell pepper, cut into 1/2-inch squares
    • 1 jalapeño or Serrano pepper, finely minced
    • 4 scallions, finely sliced, whites and greens
    • 1 c green beans, ends trimmed, cut into 1-inch lengths
    • 1/2 c radishes, cut into bite-sized pieces (quarters, sixths, or eighths, depending on size)
    • 1 bulb jicama, peeled and cut into 3/4-inch dice (about 1 1/2 cups)
    • 1/4 small white onion, finely sliced and rinsed under warm running water
    • 1/2 cup roughly chopped fresh cilantro leaves


  1. Combine lime juice, lime zest, and honey in a medium bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. Set aside.
  2. Bring a large pot of salted water to a boil. Heat vegetable oil in a large non-stick or cast iron skillet over high heat until shimmering. Add corn, shake once to distribute, and cook without moving until darkly charred on first side, about 3 minutes. Toss and flip corn and repeat until corn is covered in dark spots, about 8 minutes total. Add bell pepper, jalapeño, and scallion whites. Cook, tossing frequently, until softened, about 2 minutes. Season to taste with salt and pepper. Transfer to a large bowl and allow to cool for a few minutes.

    Add green beans to boiling water and cook just until tender-crisp, about 3 minutes. Drain beans and run under cold running water until cool. Add beans to bowl with corn. Add radishes, jicama, white onion, cilantro, scallion greens, and dressing and toss to combine. Season to taste with salt and pepper. Serve.


NOTES: If you can’t get fresh green beans, you can substitute frozen. Just drop them in boiling salted water and leave for about 2 minutes. You can substitute radishes and use celery if you wish. You might want to use some thinly sliced cabbage as well. Reduce the sweet peppers if you do.

SOURCE: Serious Eats


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