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A Glass Bowl of Jicama Salad with Roasted Corn

Jicama Salad with Roasted Corn and Tomatoes and Citrus Annato Dressing

  • Author: Carol Green


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



Quick Pickled Onions:

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

Citrus Annato Dressing:

  • 1 Orange, juiced
  • 1/3 cup Apple Cider Vinegar
  • 1/2 cup Olive Oil
  • 1/2 tsp. Annato
  • pinch Salt


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.