Jicama, Charred Corn And Peach Salad CookqcookQ

Great Summer salad! Serves many, great for picnics and potlucks and makes for amazing leftovers!


  • Yield 1
  • Servings 10
  • Portion 1
Salt to taste
Pepper to taste
1 Medium Jicama
10 Radishes
2 Medium Peach
1/4 cup Red Onions
1/4 cup Honey
1/4 cup Lime Juice
1 tsp Lime Zest
1/4 cup Olive Oil
1/4 cup Chopped Cilantro
3 Ears Of Corn
  1. Peel the jicama, julienne it, set aside
  2. Medium dice peaches, slice radishes thinly, finely dice onions, set aside in a large bowl with a lid if you have one
  3. Clean the corn and get it ready to char. Grill corn for 15 minutes turning every few minutes until it has a good char, not burned, on all sides. Cut kernels off, set aside
  4. For dressing: In a bowl pour the honey, lime juice, and lime zest, whisk together, making an emulsion. While whisking, slowly drizzle the olive oil into the honey mixture, mix well. Add the cilantro, and mix well. Add about 1 tsp or salt and fresh ground pepper
  5. Place the charred corn in the bowl with the other veggies and fruit, pour the dressing over the top, place the lid on and shake it