 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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. Ingredients:
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 |
Directions:
1. 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.
|
|