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Blackened Corn and Jicama Salsa

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PREP TIME
20 min
COOKING TIME
5 min
TOTAL TIME
25 min
SERVINGS
16 servings
Blackened Corn and Jicama Salsa
Ingredients
  • 2 cups fresh corn kernels
  • 2 cups peeled, chopped jicama
  • 1 cup diced red onion
  • 1 cup small diced white onion
  • 1 cup small diced red bell pepper
  • 1/2 cup small diced green bell pepper
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • 1 1/2 tablespoons salt
  • 2 teaspoons ground cumin
  • 2 teaspoons ground black pepper
  • 1 teaspoon red wine vinegar
  • 1 teaspoon chili powder
  • 2 cups fresh cilantro leaves, finely chopped
  • 1 1/2 cups small diced tomatoes
  • 1 lime, zested and juiced
Instructions
1
Preheat a large skillet over extremely high heat. Sear corn kernels in the scorching hot skillet, constantly rotating them to achieve an evenly caramelized appearance, approximately 5 minutes.
2
Combine the cooked corn kernels with diced jicama, thinly sliced red onion, translucent white onion, vibrant red bell pepper, emerald green bell pepper, a generous amount of olive oil, a splash of white vinegar, a pinch of salt, a sprinkle of ground cumin, a few grinds of black pepper, a dash of red wine vinegar, and a sprinkle of chili powder in a spacious bowl. Introduce chopped cilantro, diced tomatoes, grated lime zest, and freshly squeezed lime juice to the mixture; gently fold everything together.