Sizzling Southwest Corn and Jicama Salsa Recipe

Ingredients

• 2 cups of freshly harvested corn kernels
• 2 cups of peeled and chopped jicama pieces
• A cup of diced red onion
• A cup of finely diced white onion
• One cup of finely diced red bell pepper
• Half a cup of finely diced green bell pepper
• A quarter cup of pure olive oil
• Two tablespoons of white vinegar
• One and a half tablespoons of salt
• Two teaspoons of ground cumin
• Two teaspoons of freshly ground black pepper
• One teaspoon of red wine vinegar
• One teaspoon of chili powder
• Two cups of finely chopped fresh cilantro leaves
• One and a half cups of small diced tomatoes
• One lime, with its zest and juice

Step 1

Get your skillet nice and hot over high heat. Toss in the corn kernels and let them cook in the skillet, giving them a good turn every now and then until they start to char slightly, which should take about 5 minutes.

Step 2

Now, gather all your colorful ingredients - the corn, jicama, red onion, white onion, red bell pepper, green bell pepper. Drizzle in some olive oil, white vinegar, and a pinch of salt, cumin, black pepper, chili powder, and red wine vinegar. Mix everything together in a big bowl.

Step 3

To this vibrant mix, add in some freshly chopped cilantro, juicy tomatoes, fragrant lime zest, and a generous squeeze of lime juice. Gently mix everything together to let the flavors mingle beautifully.