• 6 ears cooked white and/or yellow corn
  • OR
  • 4 cans drained corn
  • 1 small jicama
  • 1 small red bell pepper
  • 4 scallions
  • ½ small red onion
  • arugula or spinach
  • 3 to 4 tbsp olive oil, to taste
  • tbsp apple cider or balsamic vinegar
  • 2-3 limes
  • 1 tbsp corn sugar (optional, if the corn is not very sweet)


Cook the corn, let it cool, and cut the kernels off of the cobs. Chop the jicama and red pepper into small dime-sized pieces. Slice the scallions into thin disks and chop the onion.

Zest two limes directly into the corn mixture, and add the juice. Make a dressing from the olive oil, vinegar. Lay a bed of arugula in the serving bowl, combine and toss all of the rest of the ingredients together. Taste the salad, add the zest and juice of a third lime to taste, and add the corn sugar if the sweetness of the corn doesn't come through. Transfer to the arugula bed.

Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Salads, Side Dishes, Vegetable, Vegetarian
MacGourmet downloadCorn-Jicama Salad. To import, drag image to your MacGourmet recipe box.