I saw some jicama in the grocery store the other day so I thought this might be something interesting to try out as a side dish along with a sandwich. It was quick to make, but it was just eh. It was definitely not anything special. We would not make this again.
Albuquerque Corn Salad
Cooking Light, August 2008
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.
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
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.