Salad: Mexico – Ensalada de Elote y Jícama con Limón (Charred Corn and Jicama Lime Crunch Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Additional 5 min

Total 26 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 romaine hearts, thinly sliced (or 4 cups (960 ml) shredded green cabbage)
2 ears fresh corn, kernels cut off (or 1 1 / 2 cups (360 ml) frozen corn, thawed)
1 cup (240 ml) jicama, cut into thin matchsticks (about 4 5/8 oz (130 g))
5 radishes, thinly sliced
1 / 3 small red onion, very thinly sliced
1 ripe avocado, sliced or cubed
1 / 3 cup (80 ml) fresh cilantro leaves, lightly packed (about 0.35 oz (10 g))
1 / 3 cup (80 ml) toasted pepitas (pumpkin seeds) (about 1 7/16 oz (40 g))
2 oz (55 g) cotija cheese, crumbled (optional)
1 tsp (5 ml) chili-lime seasoning (like Tajín), for finishing (optional)
Fine sea salt and black pepper, to taste
Dressing:
1 / 4 cup (60 ml) fresh lime juice (about 2 limes) (4 tbsp (60 ml)) + 1 / 2 tsp (2.5 ml) lime zest
1 tbsp (15 ml) apple cider vinegar (1 tbsp (15 ml))
1 tsp (5 ml) honey or agave
1 / 2 tsp (2.5 ml) ground cumin
1 / 4 tsp (1.25 ml) ground coriander
1 small garlic clove, finely grated
1 / 4 cup (60 ml) extra-virgin olive oil (4 tbsp (60 ml))
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste

Show original ingredient measurements

2 romaine hearts, thinly sliced (or 4 cups shredded green cabbage)
2 ears fresh corn, kernels cut off (or 1 1 / 2 cups frozen corn, thawed)
1 cup jicama, cut into thin matchsticks (about 130 g)
5 radishes, thinly sliced
1 / 3 small red onion, very thinly sliced
1 ripe avocado, sliced or cubed
1 / 3 cup fresh cilantro leaves, lightly packed (about 10 g)
1 / 3 cup toasted pepitas (pumpkin seeds) (about 40 g)
2 oz / 55 g cotija cheese, crumbled (optional)
1 tsp chili-lime seasoning (like Tajín), for finishing (optional)
Fine sea salt and black pepper, to taste
Dressing:
1 / 4 cup fresh lime juice (about 2 limes) (60 ml) + 1 / 2 tsp lime zest
1 tbsp apple cider vinegar (15 ml)
1 tsp honey or agave
1 / 2 tsp ground cumin
1 / 4 tsp ground coriander
1 small garlic clove, finely grated
1 / 4 cup extra-virgin olive oil (60 ml)
1 / 4 tsp kosher salt, plus more to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Char the corn: Heat a large dry skillet over medium-high until hot. Add corn in an even layer and cook, stirring once or twice, until lightly charred in spots, 4–6 minutes. Transfer to a plate to cool.
Quick-cure the onion: Toss the sliced red onion with a pinch of salt and 1 tablespoon (15 ml) of the lime juice; let sit while you prepare the rest (this tames sharpness).
Make the dressing: In a bowl, whisk remaining lime juice, lime zest, apple cider vinegar, honey, cumin, coriander, garlic, and 1/4 teaspoon (1.25 ml) kosher salt. Slowly whisk in olive oil until emulsified. Season with black pepper to taste.
Assemble the salad: In a large bowl, combine romaine (or cabbage), jicama, radishes, cooled charred corn, and cilantro. Drain any excess liquid from the onions and add them.
Dress and finish: Toss with just enough dressing to lightly coat (you may not need all of it). Gently fold in avocado. Sprinkle with pepitas and cotija, if using. Taste and adjust salt/pepper.
Optional finish: Dust lightly with chili-lime seasoning for a zesty kick. Serve chilled or at cool room temperature alongside the Texas Chili Stuffed Bell Peppers.

Char the corn: Heat a large dry skillet over medium-high until hot. Add corn in an even layer and cook, stirring once or twice, until lightly charred in spots, 4–6 minutes. Transfer to a plate to cool.
Quick-cure the onion: Toss the sliced red onion with a pinch of salt and 1 tablespoon of the lime juice; let sit while you prepare the rest (this tames sharpness).
Make the dressing: In a bowl, whisk remaining lime juice, lime zest, apple cider vinegar, honey, cumin, coriander, garlic, and 1/4 teaspoon kosher salt. Slowly whisk in olive oil until emulsified. Season with black pepper to taste.
Assemble the salad: In a large bowl, combine romaine (or cabbage), jicama, radishes, cooled charred corn, and cilantro. Drain any excess liquid from the onions and add them.
Dress and finish: Toss with just enough dressing to lightly coat (you may not need all of it). Gently fold in avocado. Sprinkle with pepitas and cotija, if using. Taste and adjust salt/pepper.
Optional finish: Dust lightly with chili-lime seasoning for a zesty kick. Serve chilled or at cool room temperature alongside the Texas Chili Stuffed Bell Peppers.