Published Mar 10th
Jicama Corn Salad
Prep 20m Cook - Additional - Ready In 20m
Servings 8 servings Calories 195.5

Beautiful to look at, great blend of flavors and colors, plus it is super simple to make! Terrific as a side with Mexican cuisine!

Recipe Ingredients

  • 4 cups frozen corn kernels, thawed
  • 2 pounds jicama, peeled and diced
  • 4 medium mangos - peeled, seeded, and diced
  • 1 cup chopped red onion
  • ½ cup chopped fresh cilantro
  • ½ cup lime juice
  • salt and pepper to taste

Cooking Directions

  1. 1 In a large serving bowl, combine the corn kernels, jicama, mango, red onion and cilantro
  2. 2 Pour the lime juice over, and season with salt and pepper
  3. 3 Toss until well blended.

Nutrition Facts

  • Calories 195.5
  • Carbohydrate 48 g
  • Fat 1.1 g
  • Fiber 9.9 g
  • Protein 4.2 g
  • Saturated Fat 0.2 g
  • Sodium 84.2 mg
  • Sugar 21.3 g


  1. This was so delicious. I halved the recipe added a chopped red bell pepper for color a little red wine vinegar to the red onions to mellow them and a tablespoon of Rooster Sriracha Sauce (organic from Whole Foods) to give it a kick.
  2. I'm not a fan of mango so I removed it and added a fresh jalapeno diced up! It turned out so yummy! It was the first time I had jicama this way and my boyfriend loved it too!
  3. Wonderful. I added sweet red pepper and black beans - for color.
  4. I had eaten Jicama before but never new what to do with it. I love this recipe. I Julianne the Jicama rather than chopped it. Next time I think I will chop it and make all of the piece about the same size. Great if you are watching your calories 2 cups of this stuff - Read more ...
  5. Good though I was unable to use the main ingredient of Jicama. To follow the recipe makes a HUGE amount of food would recommend cutting it in half for parties under 10 where other items are to be served. Definately more of a salsa type dish best with corn chips or the like but very - Read more ...
  6. I have to agree with previous reviewers. Without a little heat it's so-so. After adding a jalapeno (finely diced) it was a 5-star make-again recipe. We made this to go along with Cuban Pork Roast I from this site and liked the combination. Then leftovers! Even better the following days. This salad kept surprisingly well. - Read more ...
  7. This was a really good salad. I think a little jalapeno would be and excellent addition. It was crunchy and very tasty. I will definately make this one again.
  8. Salad??? This would be an excellent relish to top chicken or fish. It would be great as a salsa for tortilla chips (if you add a jalapeno) but it just isn't a very good SALAD. It doesn't seem complete on its own.
  9. This recipe made enough for probably 12 not 8! It came out so-so; was much better the next day topped with Dungeness crabmeat moistened with wasabi mayonaise.