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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Blackened Shrimp Salad with Jicama and Grilled Corn Ingredients:
1 cup peeled and finely diced jicama |
1/4 cup diced red onion |
2 tablespoons chopped fresh cilantro |
1 jalapeño chile, seeded and minced |
2 tablespoons fresh lime juice |
1/4 teaspoon salt |
3 large ears of corn |
olive oil |
Directions:
1. Combine jicama and next 5 ingredients.
2. Remove husks from corn; brush with olive oil. Grill corn over medium-high heat (350° to 400°) for 15 to 20 minutes, turning frequently. Let cool.
3. Cut corn from cob. Toss with jicama mixture.
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