A zesty cold relish that can be used on a variety of foods, including fish tacos, nachos, salads, and much more. Keep refrigerated until ready to use.


Recipe Summary

20 mins
5 mins
25 mins
16 servings


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

74 calories; protein 1.5g 3% DV; carbohydrates 9.5g 3% DV; fat 3.8g 6% DV; cholesterolmg; sodium 699.5mg 28% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
It’s a delicious salsa. I cooked the corn longer than it said to. Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
It’s a delicious salsa. I cooked the corn longer than it said to. Read More
Rating: 5 stars
Family loved this! It was the first time I used jicama. I added an apple to this and reduced the salt by 2/3. Read More
Rating: 5 stars
Try this recipe! This was very good on fish tacos in spite of some serious ingredient problems... I didn't have a green bell pepper so used a jalapeño. My corn did not "blacken" but did cook - I think it was the wrong pan and not enough heat. Next time I may just grill the corn and then cut it from the cob. The biggest issue was when I went to the garden for cilantro I found it had all bolted to flower. It didn't taste anything like cilantro. So I picked some spicy oregano and some parsley. I added freeze dried (horrors!) cilantro. It turned out amazing! I will make this again and with real fresh cilantro - I am sure it will be even better. It makes a lot. But I won't mind eating it for lunches this week. This is a very nice salsa! Read More