Can I let y’all in on somewhat embarrassing secret?
Up until this salad, I’d never had raw corn.
Scratch that. Not THIS salad. THIS salad is my best shot at recreating a salad I’d had from the Wegmans salad bar. That Wegmans salad was the first time I’d had raw corn.
And while I’m on the subject, if you are lucky to have a Wegmans anywhere within a tri-state area of you, you must go. You’ll die amongst their selections of prepared foods, salad bar, hot foods bar, and chicken wings. It’s better than Whole Foods. I know!! That’s a mighty tall order.
So, as we were saying, a few weeks ago, I had a dollop of a raw corn and jicama salad on my 4 pound plate from Wegmans, wedged in between the fennel au gratin and the channa masala. I hadn’t been expecting much when I spied the raw corn and jicama amongst the orzo and chickpeas so I just took a little bit, for funsies.
When I finally took a bite of the salad, all crispy-cool jicama and sweet corn exploding in my mouth, I fell a little bit in love. And as I demolished 3.65 pounds of that 4 pound plate, my mind whirled with ideas on how to recreate the blessed raw corn and jicama salad. My mind also tinkered with the idea of dessert. Oh, gluttony! How fairest is thou maiden?
So, here we are – another interesting and fun cold salad that’s cook-out friendly: perfect either alongside or on top of any grilled protein, easy totable, and it keeps well.
That’s kinda been the theme of my summer. That and 4 pound plates full of food.
Raw Corn and Jicama Salad
5 cups jicama, peeled and shredded
1 1/2 cups fresh corn kernels
1/3 cup fresh cilantro, chopped
3/4 teaspoon salt
1 teaspoon agave
2 tablespoons fresh lime juice
2 tablespoons olive oil
In a large bowl, whisk together the salt, agave, lime juice and oil. Add the jicama, corn, and cilantro and toss until well blended. Refrigerate at least 1 hour to allow the flavors to develop. Serve or store in a tightly covered container for 3 days.
Serves 6-8Pin It