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.

Share this post

Share this story

Play Video about Manuels caliente kitchen show

Explore Blog Categories

my 10 biggest secrets for weight loss

Get your FREE download with ongoing weekly weight loss tips and recipes.

This field is for validation purposes and should be left unchanged.