a tangy cold relish that goes well with fish tacos, nachos, salads, and many other dishes. Keep chilled until you’re ready to use.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 2 cups fresh corn kernels
- 2 cups peeled, chopped jicama
- 1 cup diced red onion
- 1 cup small diced white onion
- 1 cup small diced red bell pepper
- ½ cup small diced green bell pepper
- ¼ cup olive oil
- 2 tablespoons white vinegar
- 1 ½ tablespoons salt
- 2 teaspoons ground cumin
- 2 teaspoons ground black pepper
- 1 teaspoon red wine vinegar
- 1 teaspoon chili powder
- 2 cups fresh cilantro leaves, finely chopped
- 1 ½ cups small diced tomatoes
- 1 lime, zested and juiced
Instructions
- 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.
Reviews
It’s a delicious salsa. I cooked the corn longer than it said to.
Family loved this ! It was the first time I used jicama. I added an apple to this and reduced the salt by 2/3.
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!