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Grilled Corn Salad with Jicama

Grilled Corn Salad with Jicama

Our Grilled Corn Salad with Jicama is filled with colorful, tasty, good for you veggies. The star of this dish is the grilled corn of course. New to Jicama? This Mexican root veggie adds a mildly sweet, nutty flavor and packs a good fiber punch. You can add vegan or regular feta cheese to add another layer of flavor to this delicious salad. Add this to your side dish lineup or take it to your next family gathering to wow your family and friends!
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Prep Time 20 minutes
Total Time 30 minutes
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 4 ears corn shucked
  • 1 bell pepper red, chopped
  • 1 English cucumber chopped
  • 1 jicama small, peeled and cubed
  • 1 avocado cubed
  • 1/2 onion red, chopped
  • 1 pnt cherry tomatoes quartered
  • 1/2 cup basil leaves chopped
  • 1/3 cup olive oil
  • 3 Tbs apple cider vinegar

Method
 

Prep
  1. Preheat grill to medium-high. Grease the grates.
  2. Prepare all vegetables according to prep instructions.
Make
  1. Brush corn with some of the olive oil while it is grilling, rotating to slightly char all sides.
  2. Remove corn from the grill to cool. Place cob in a deep bowl and remove kernels while holding cob upright. You can also hold corn upright in a bundt pan to capture kernels as you slice them off from the cob with a paring knife.
  3. Add prepped vegetables and corn to a large bowl and toss with remaining olive oil and vinegar.
  4. Season with salt and pepper to taste.

Notes

Nutrition Facts: Calories 291 Total Fat 16g Saturated Fat 2g Sodium 16mg Total Carbohydrates 36g Dietary Fiber 11g
Total Sugars 8g Protein 5g Calcium 36mg Iron 202mg Potassium 769mg