How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Corn-And-Jicama Salsa?

You need 9 ingredients. The key ingredients include: 2 cups fresh corn kernels (about 4 ears), 1 cup finely chopped peeled tomato, 1/2 cup finely chopped peeled jicama, 1/4 cup chopped onion, and more.

Is Corn-And-Jicama Salsa suitable as snacks & appetizers?

Yes, Corn-And-Jicama Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover Corn-And-Jicama Salsa?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn-And-Jicama Salsa Recipe

Name: Corn-And-Jicama Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh corn kernels (about 4 ears); 1 cup finely chopped peeled tomato; 1/2 cup finely chopped peeled jicama; 1/4 cup chopped onion; 1 tablespoon minced fresh cilantro; 1/4 teaspoon salt; 1/4 teaspoon paprika; 1/4 teaspoon black pepper; 1 (4-ounce) can chopped green chiles, drained

Corn-And-Jicama Salsa – a delicious recipe with corn kernels, tomato, peeled jicama, onion, fresh cilantro, salt. Easy to follow and perfect for any occasion.

Serves 4 Snacks & Appetizers

Servings: persons

2 cups fresh corn kernels (about 4 ears)
1 cup finely chopped peeled tomato
1/2 cup finely chopped peeled jicama
1/4 cup chopped onion
1 tablespoon minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 (4-ounce) can chopped green chiles, drained

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
122 kcal
Category
Snacks & Appetizers

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Corn-And-Jicama Salsa

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