BY: Carol Green

May 5, 2020

The delightful crisp, sweet texture of jicama is the base for this wonderfully crunchy, refreshing salad. 

Native to Mexico, jicama is a tuberous root, with great digestive health benefit as a great prebiotic food. If you can’t find jicama in your area, Asian pear or apple would make a great stand in.

I love to roast or grill vegetables to add a depth of flavor, for this salad corn and tomatoes got the grill treatment, adding slightly charred areas,  while not fully cooked.

Another trick I learned from the master of Mexican cuisine, Rick Bayless, is to soak or lightly pickle onions that are going to be used raw to remove what he calls the ‘angry’ element. I have found this tip especially useful, a quick soak takes away the bitterness which can overwhelm and blunt the flavors of a salad or salsa.

For this salad the red onions got a quick pickle, you’re going to want to make a jar of these and keep them on hand to enjoy as a side relish with various dishes, so delicious!

Lastly, the dressing, a bright citrus-y dressing is enhanced with a touch of annato, the mild orange spice derived from the seeds of the achiote tree.

I am so fortunate to have a great resource to shop locally for authentic Mexican ingredients, for the recipes in my Cinco de Mayo week series the ingredients where sourced and sponsored by the amazing Compare Foods.

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Jicama Salad with Roasted Corn and Tomatoes and Citrus Annato Dressing

Sweet crunchy jicama, paired with raosted corn and tomatoes, finished with a citrus-y annato dressing in this refreshing summer salad.

  • Author: Carol Green
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Ingredients

Quick Pickled Onions:

  • 2 Red Onions
  • 1/3 cup Apple Cider Vinegar
  • 1/2 teaspoon Mexican Oregano
  • 1/4 teaspoon Mexican Cumin
  • 1 large Jicama, about 2 cups
  • 4 ears Corn on the Cob, husk on
  • 8 Roma Tomatoes
  • 1/2 cup diced Red and Orange Bell Pepper
  • 1 bunch Cilantro

Citrus Annato Dressing:

  • 1 Orange, juiced
  • 1/3 cup Apple Cider Vinegar
  • 1/2 cup Olive Oil
  • 1/2 teaspoon Annato
  • pinch salt

Instructions

Prepare the Pickled Onions:

  • Thinly slice the onions, place in a bowl and cover in boiling water.
  • Allow to soak for one minute, drain.
  • Grind the spices, and place with the vinegar in a saucepan, bring to the boil.
  • Pour over the onions in a jar or bowl, ensure all the onions are covered.
  • Allow to cool, can be used after an hour, best after several hours or days.

Citrus Annato Dressing:

  • Squeeze the orange, add the vinegar and spices, whisk in the oil.
  • The vinegar from the pickle may be added

The Salad:

  • Heat the grill or a large cast iron skillet, and place the whole corn in the husk on the heat.
  • Allow to steam in the husk, turning frequently, about 15 minutes.
  • Allow to cool slightly, strip off the husk, and rub with a little oil
  • Place back on the grill until charred in places but not fully cooked.
  • Cool, and strip off the cob.
  • Place the tomatoes on the skillet or grill, and allow to char in spots, but not cooked through.
  • Cool, and dice, discarding the seeds and inner core.
  • Peel the jicama and julienne cut.
  • Rough chop the cilantro
  • Toss together all the ingredients and serve.
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