Corn & Jicama Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Corn kernels, grilled
1 cup: Jicama, diced
1/4 cup: Green onions, sliced
1 each: Avocado, peeled & cut into, chunks
1 each: Red bell pepper, diced
1 each: Jalapeno chile, seeded &, minced
2 tbsp: Lime juice,
1 tbsp: Corn oil,
Salt & pepper, to taste
Directions:
In a large serving bowl, toss together all the ingredients & serve.
MARKS NOTE: An easy way to grill corn. Soak the unhusked corn in
water for 20 minutes. If using a grill, place the ears in the coals
right at the edge of your barbecue. Turn very often. They should be
done after 20 minutes, maybe a little less. Or, bake in a 350F oven
for the same length of time. This is my favourite way to cook corn,
it doesnt taste waterlogged using this method.
"Vegetarian Gourmet" Summer, 1995
Source from luhu.jp
MARKS NOTE: An easy way to grill corn. Soak the unhusked corn in
water for 20 minutes. If using a grill, place the ears in the coals
right at the edge of your barbecue. Turn very often. They should be
done after 20 minutes, maybe a little less. Or, bake in a 350F oven
for the same length of time. This is my favourite way to cook corn,
it doesnt taste waterlogged using this method.
"Vegetarian Gourmet" Summer, 1995
Source from luhu.jp