Albuquerque Corn Salad

8 ingredients
1 steps

Ingredients

  • 1 tablespoon olive oil
  • 2/3 cup chopped jicama
  • 1 tablespoon minced jalapeno pepper
  • 2 cups fresh corn kernels (about 4 ears)
  • 1 3/4 cups thinly sliced green onions (about 8 onions)
  • 2/3 cup chopped red bell pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt

Directions

  1. 1
    Heat oil in a large nonstick skillet over medium-high heat. Add jicama and jalapeno to pan; saute 2 minutes, stirring frequently. Add corn and remaining ingredients; saute 2 minutes, stirring frequently.

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