Best 5 Jicama And Corn Salad Recipes

Calling all salad lovers! Get ready to tantalize your taste buds with a refreshing and vibrant Jicama and Corn Salad that's packed with delightful flavors and textures. This enticing salad features a harmonious blend of crisp jicama, sweet corn, juicy tomatoes, and crunchy red onion, all tossed in a zesty homemade lime-cilantro dressing.

For those seeking a more substantial meal, there's an exciting Jicama and Corn Salad with Chicken that takes the salad to the next level. Marinated chicken breast is grilled to perfection, adding a succulent protein element to the salad. The chicken's savory flavors mingle beautifully with the fresh vegetables, making it a satisfying dish that's perfect for lunch or dinner.

If you're a fan of avocado, you'll be delighted with the Jicama and Corn Salad with Avocado. Creamy avocado slices add a velvety texture and a boost of healthy fats to the salad. The avocado's mild flavor allows the other ingredients to shine through while adding a touch of richness.

And for those who enjoy a spicy kick, the Jicama and Corn Salad with Sriracha Dressing is sure to deliver. This salad is infused with a spicy and tangy sriracha dressing that adds an extra layer of excitement to the mix. The heat from the sriracha is balanced by the sweetness of the corn and the freshness of the jicama, creating a tantalizing taste experience.

Here are our top 5 tried and tested recipes!

BLACK BEAN, JíCAMA, AND GRILLED CORN SALAD

Black Bean, Jícama, and Grilled Corn Salad image

Categories Salad Bean Onion Side Vegetarian Quick & Easy Basil Corn Carrot Summer Grill/Barbecue Vegan Jícama Cilantro Bon Appétit Sugar Conscious

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

2 large ears of corn, husked
5 tablespoons extra-virgin olive oil, divided
2 15-ounce cans black beans, rinsed, drained
1 cup 1/3-inch dice peeled jicama
1/2 cup 1/3-inch dice peeled carrots
1/3 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
1/4 cup (packed) chopped fresh basil
3 tablespoons fresh lime juice
2 tablespoons orange juice
2 1/2 teaspoons grated lime peel
1/4 teaspoon ground cumin

Steps:

Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl. Add black beans, jicama, carrots, green onions, cilantro, and basil.
Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

ROASTED CORN, JICAMA AND MANGO SALAD

Roasted Corn, Jicama and Mango Salad image

Provided by The Hearty Boys

Categories side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 14

Ingredients

4 ears fresh corn, unshucked
1 large jicama, peeled and thinly julienned
1 ripe mango, peeled and chopped into 1/2-inch pieces
1/2 red onion, thinly sliced
2 tablespoons chopped cilantro leaves
Citrus vinaigrette, recipe follows
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
2 teaspoons sugar
Dash hot sauce
1 cup olive oil
Salt pepper
2 tablespoons chopped cilantro leaves

Steps:

Preheat the oven to 400 degrees F.
Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled, shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.
In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.

MANGO, JíCAMA AND CORN SALAD

Mango, Jícama and Corn Salad image

Categories Salad Citrus Fruit Herb Onion Vegetable Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Lime Mango Corn Summer Chill Healthy Bon Appétit

Yield Serves 8

Number Of Ingredients 6

Ingredients

6 ears fresh corn
6 small mangoes, peeled, pitted, coarsely chopped
2 pounds jicama, peeled, chopped
1 cup chopped red onion
1/2 cup fresh chopped cilantro
1/2 cup fresh lime juice

Steps:

Cook corn in pot of boiling salted water 2 minutes. Drain and cool corn. Cut off enough kernels to measure 4 cups (reserve remaining corn for another use). Place corn in medium bowl. Add mangoes, jicama, red onion, cilantro and lime juice. Toss to combine. Season to taste with salt and pepper. Cover and refrigerate until cold. (Can be prepared 3 hours ahead. Keep refrigerated.) Serve cold.

ROASTED CORN, JICAMA AND MANGO SALAD

Roasted Corn, Jicama and Mango Salad image

Provided by Food Network

Categories side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

4 ears fresh corn, unshucked
1 large jicama, peeled and thinly julienned
1 ripe mango, peeled and chopped into 1/2-inch pieces
1/2 red onion, thinly sliced
2 tablespoons chopped cilantro leaves
Citrus vinaigrette, recipe follows
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
2 teaspoon sugar
Dash hot sauce
1 cup olive oil
Salt and pepper
2 tablespoons chopped cilantro leaves

Steps:

Preheat the oven to 400 degrees F.
Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.
In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.

JICAMA AND CORN SALAD

Jicama and Corn Salad image

Love this during the summer, nice and refreshing..

Provided by NIKKI SMITH

Categories Salads

Time 5m

Number Of Ingredients 10

Ingredients

1 1/2 c jicama, peeled and chopped into half inch cubes
1 c corn, frozen white kernels, or fresh
1/4 onion(s), red, chopped
1 medium tomato(es), medium
1 pepper(s), bell, red, chopped
1/2 tsp cumin, ground
2 tsp olive oil
1 tsp vinegar, cider
1 tsp honey
1/4 c cilantro, fresh, chopped (optional)

Steps:

1. At the bottom of a medium bowl, mix the olive oil, vinegar, honey and chopped onions
2. Peel the jicama and chop into half inch cubes. Cut the pepper in half, remove seeds, and chop into small pieces
3. Cut the tomato into small pieces as well. Chop the cilantro. Thaw the corn or rinse in a colandar under cold water
4. Add the corn, jicama, pepper, cilantro and tomato to the dressing and toss well. Allow to sit on the counter for 10 minutes before serving for flavors to blend

Tips:

Choose the right jicama: Look for firm, smooth jicama with no blemishes or bruises. The skin should be light brown and the flesh should be white and crisp.
Peel and cut the jicama properly: Use a sharp knife to peel the jicama, then cut it into matchsticks or cubes. You can also use a mandoline to slice the jicama thinly.
Don't overcook the corn: Corn should be cooked just until it is tender-crisp. Overcooking will make it tough and chewy.
Use fresh herbs: Fresh herbs, such as cilantro and parsley, add a lot of flavor to this salad. If you don't have fresh herbs on hand, you can use dried herbs, but they won't be as flavorful.
Serve the salad immediately: This salad is best served immediately after it is made. The jicama and corn will start to lose their crispness if the salad sits for too long.

Conclusion:

Jicama and corn salad is a refreshing, healthy, and delicious salad that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its sweet and crunchy jicama, sweet and juicy corn, and tangy dressing, this salad is sure to be a hit at your next potluck or barbecue.