This 5 Minute Corn Salad is so easy to make and it’s incredibly healthy. You only need 5 ingredients and 5 minutes!
I know it’s still winter and salads are not necessarily the go-to meal but I definitely had to share this super simple 5 Minute Corn Salad recipe.
In this recipe, I used Jicama which is basically a Mexican turnip and can be eaten raw. If you can’t find Jicama in your local supermarket, you can replace it with kohlrabi or celeriac (turnip-rooted celery) which make great alternatives. In other words, anything that is raw, crunchy and light will do the trick to provide a contrast to the softness of the corn.
Jicama is a super healthy root vegetable as it has a lot of minerals and vitamins (with an especially high content of vitamin C) while at the same time having an extremely low sodium and fat content. Since I grew up in Texas along the Mexican border I grew up with jicama. We often ate it as snacks with a lot of sprinkled chile powder during school. It was so yummy!
If you’re craving something fresh and light during these winter months, you should definitely try this light 5 Minute Corn Salad. The tanginess of the lime will definitely make up for the lack of salt, you won’t even realize it’s missing.
Try this recipe for lunch or as a side dish today and comment below with your experience!
5 Minute Corn Salad
An easy 5-minute healthy Mexican corn salad!
- 1 lime
- 1 small bunch cilantro
- 1 cooked corn on the cob or 1 can BPA-free organic corn
- 1 jicama
- 1 red onion
Peel the jicama and dice into small pieces. Dice the red onion as well.
Remove the corn from the cob (drain the corn if using canned corn).
Mix the jicama, corn, onion, and cilantro in a bowl.
Squeeze lime juice over the the ingredients and mix.