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Ingredients25 m servings 74 cals
Original recipe yields 16 servings
- Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
- Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.
Per Serving: 74 calories; 3.8 g fat; 9.5 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 700 mg sodium. Full nutrition
ReviewsRead all reviews 2
Family loved this ! It was the first time I used jicama. I added an apple to this and reduced the salt by 2/3.