Choclo-Jicama Salad with Chili-Lime Dressing

Choclo & Jicama Salad

Jicama is a crisp, white fleshed tuber that is enjoyed in Mexico and used in a variety of foods such as salads or as a potato substitute. Jicama’s great as a low carb, low calorie food item providing about 37% of your dietary fiber with only 9 grams of carbohydrates, all within a ¾ cup serving. An added bonus is that it is only 49 calories, ideal for weight loss. In this recipe, I combine jicama with choclo, a large corn kernel from the Andes, a mountain range that covers Peru, Bolivia, and Ecuador. Together they create a refreshing salad that brings fresh, hearty goodness to your table.

Servings: 5   Serving Size: 1 cup


For Dressing

2 tablespoons white wine vinegar

1 tablespoon chili powder

2 tablespoon lime juice

1 cup canola oil

1 teaspoon salt

1/2 black pepper

For Salad

1 pound cooked choclo

½ medium yellow bell pepper, cut into matchsticks

1 medium carrot, sliced into thin rounds

1 cup jicama, sliced into strips

¼ medium red onion, cut into half-moon slivers


  1. Put the vinegar, chili, lime juice, oil, salt, and pepper in a small bowl. Mix and set aside to marinate for 15 minutes.
  2. Combine the choclo, bell pepper, carrot, jicama and onion in a large bowl. Add the dressing and toss to combine.

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