{"id":16956,"date":"2021-11-03T02:30:40","date_gmt":"2021-11-03T02:30:40","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=16956"},"modified":"2022-09-24T14:28:30","modified_gmt":"2022-09-24T14:28:30","slug":"zelmas-jicama-corn-tomato-salad","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/zelmas-jicama-corn-tomato-salad\/","title":{"rendered":"Ensalada de j\u00edcama, ma\u00edz dulce y tomate de Zelma"},"content":{"rendered":"\n

This jicama, corn & tomato salad is the side you need when looking for something refreshing and colorful to serve with your favorite Mexican traditional dishes, says Anjie Villalobos<\/a>, one of our favorite cocineras.<\/p>\n\n\n\n

\u201dIf I was making, say, shrimp tacos<\/a>,\u201d says Anjie, \u201cAnd I wanted to have something light with it, like a cole slaw or some kind of interesting side: I\u2019d make and serve this jicama salad.\u201d Bonus: everyone loves it, she adds.<\/p>\n\n\n\n

\u201dIt\u2019s healthy, it\u2019s light and it goes well with a lot of things,\u201d says Anjie, who lives in southern California near her daughters and grandchildren. This dish is especially good during the verano when you can add garden-fresh tomatoes, sweet corn and extra juicy limes to make its flavors pop. Its defining ingredient, the vegetable jicama, is big on the crunch factor, adding welcome texture and a tart, bright sabor to every bite. It\u2019s also practically a superfood, it’s that good for us<\/a>.<\/p>\n\n\n\n

But for her mother, Zelma<\/a>, the dish is no side\u2014it’s the main meal she will eat for d\u00edas at a time during certain times of year. Turns out, this jicama salad is her dieta go-to on when she wants to shed a few pounds. \u201dWhen my mom is on a weight-loss kick, she makes this jicama salad in bulk and she will eat it every day,\u201d says Anjie. For the record, both Anjie and her mom are willowy and lean, so this salad must really work.<\/p>\n\n\n\n

\u201dI love it. It\u2019s nice. It\u2019s refreshing\u201d says Anjie. But she would never consider it a meal. \u201cFor me, it\u2019s definitely just a side dish. Because it\u2019s not, for me, hearty enough,\u201d <\/p>\n\n\n\n

For more filling Mexican mains that pair beautifully with this salad, check out Anjie’s hot-off-the-grill carne asado tacos<\/a>, family-famous refried beans<\/a> or frijoles de olla<\/a>, double-delish tacos de papa and rajas<\/a>, and green chile chicken pozole<\/a>, a favorite comfort dish here at Familia Kitchen. <\/p>\n\n\n\n

We’ll make this jicama salad the next time we need a crunchy side salad to make our comida shine. And next spring, when it\u2019s time to get swimsuit ready, we\u2019ll channel Anjie’s mom and make this j\u00edcama salad in bulk for a refreshing, filling main meal we\u2019ll eat for a few days to fill us up while trimming us down.<\/p>\n\n\n\n

Ready to Make Jicama, Sweet Corn & Tomato Salad?<\/h2>\n\n\n
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\n\t\t\t\t\"Zelma\u2019s\t\t\t\t
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Zelma\u2019s Jicama, Sweet Corn & Tomato Salad<\/h2>\n\n
\n \t\t \t\t\tRecipe by Anjie Villalobos<\/span>\n \t\t\n
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  • <\/li><\/ul>5.0<\/small> from<\/small> 1<\/small> vote<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    6<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    15<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
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      1<\/span> jicama, thin or chunky small pieces, about 6 cups<\/span><\/p><\/li>

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      2<\/span> cups<\/span> tomatoes, diced<\/span><\/p><\/li>

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      2<\/span> bunches<\/span> cilantro, roughly chopped<\/span><\/p><\/li>

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      2<\/span> serrano chile, finely minced (seed for less heat)<\/span><\/p><\/li>

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      1<\/span> tsp<\/span> salt<\/span><\/p><\/li>

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      1\/2<\/span> tsp<\/span> pepper<\/span><\/p><\/li>

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      1<\/span> tsp<\/span> garlic powder<\/span><\/p><\/li>

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      2<\/span> limes, juiced<\/span><\/p><\/li>

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      1<\/span> ear<\/span> fresh sweet corn, kernels sliced off<\/span><\/p><\/li>

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      1<\/span> avocado, diced, optional<\/span><\/p><\/li>

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      1<\/span> mango, sliced, optional<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Peel the jicama. Cut it into small pieces, either julienned 2-inch-long thin slices or about 1-inch-long wider chunks, as you wish.<\/li>
      • In a large bowl, mix all ingredients, chill and serve. Garnish with a lime wedge. Add extra sprinkle of salt, to taste\u2014and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • If you can\u2019t find fresh sweet corn or it is not in season, Anjie recommends buying frozen bag of sweet corn. It’s the next best thing, she says.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t