This is a gorgeous, tasty salad. I bet it will be even better when corn is in season this summer, but it was a wonderful, colourful dish.
I adapted this recipe from Serious Eats (like just about everything I eat). I didn't have all the ingredients they call for but this turned out great.
Here's what you need:
Juice and zest from one lime
1 teaspoon honey
3 tablespoons olive oil
salt and freshly ground black pepper
1 1/2 cups corn kernels (I used frozen, thawed but fresh would be better - 3 cobs)
1 jalapeño, minced
8 scallions, whites and greens sliced separately
8 ounces radishes, diced
1 bulb jicama, diced
1/4 small red onion, finely diced and rinsed under warm running water
1/2 cup roughly chopped fresh cilantro leaves (optional, I didn't have any)
To make the dressing, combine the lime juice and zest of the lime and the honey with some salt and pepper. Whisk in the olive oil until combined and set aside.
Thaw the corn (or remove it from the cob if it's fresh) and add it to a pan to toast a few minutes until lightly browned.
Add the minced jalapeño and the white parts of the green onion to the pan and cook for a few more minutes until softened. Set aside to cool.
Meanwhile, peel the jicama. Jicama is a very pleasant vegetable, it's great in salads and as crudité. It has a texture similar to a potato combined with a radish.
Dice the jicama.
And dice the radish to a similar size.
Add in the corn mixture and the green parts of the green onions and toss it all together with the dressing.
I love cooking colourful things like seafood and fresh veggies.
This is appealing to the eye and tastes so fresh, tangy and crispy. I served it with chicken drumsticks but it was also great for lunch the next day. Love it!