Get ready to transform your taste buds with a Mexican-inspired salsa that's about to become your new obsession! This vibrant Corn and Jicama Salsa is not just a side dish – it's a culinary adventure that brings together crisp textures, bright flavors, and a refreshing twist that will make your mouth water. Whether you're looking to spice up your weeknight dinner or impress guests at your next gathering, this simple yet spectacular salsa is your secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup corn, cooked
- 1 cup jicama, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- Salt to taste
Instructions
- Begin by preparing all your ingredients. If you haven't done so already, cook the corn until tender and allow it to cool. You can use fresh corn, canned corn, or frozen corn that has been thawed.
- While the corn is cooling, peel the jicama. Use a sharp knife to remove the tough outer skin, then dice the jicama into small, bite-sized pieces. Aim for uniformity to ensure even distribution in the salsa.
- Next, take the red bell pepper and remove the seeds and stem. Dice it into small pieces, similar in size to the jicama, to create a cohesive texture in the salsa.
- Chop the fresh cilantro finely, discarding any tough stems. The cilantro adds a fresh flavor that complements the other ingredients.
- In a large mixing bowl, combine the cooked corn, diced jicama, diced red bell pepper, and chopped cilantro. Stir gently to mix the ingredients without mashing them.
- Drizzle the lime juice over the mixture. This adds a zesty flavor and helps to brighten the overall taste of the salsa.
- Season the salsa with salt to taste. Start with a small amount and adjust according to your preference. Mix everything together gently until well combined.
- Let the salsa sit for a few minutes to allow the flavors to meld. This can be done at room temperature or in the refrigerator if you prefer it chilled.
- Serve the corn and jicama salsa as a refreshing side dish or as a topping for tacos, grilled meats, or tortilla chips. Enjoy!
Tips
- Corn Selection Matters: For the best flavor, use fresh corn when in season. If using canned or frozen, make sure to drain and pat dry to prevent excess moisture.
- Jicama Prep Hack: Choose a firm jicama and peel carefully. For the crispiest texture, dice it just before serving to prevent softening.
- Flavor Enhancing Tricks: - Let the salsa sit for 10-15 minutes before serving to allow flavors to meld - For extra kick, add a finely minced jalapeño or a dash of hot sauce - Use fresh lime juice for the brightest flavor
- Make-Ahead Magic: This salsa can be prepared up to 4 hours in advance and stored in the refrigerator. The flavors actually improve as they sit!
- Serving Suggestions: Beyond a simple side, use this salsa as a topping for grilled fish, as a fresh taco filling, or as a vibrant dip for tortilla chips.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 12g
Protein: 2g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
