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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 5 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes. | 2. Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn kernel	2	cups		369.42	72.9534	10.2084	4.0044
jicama	2	cups	peeled chopped	91.2	21.168000000000003	1.7280000000000002	0.21600000000000003
red onion	1	cup	diced	-	-	-	-
white onion	1	cup	diced	64.0	14.944	1.76	0.16
red bell pepper	1	cup	diced	-	-	-	-
green bell pepper	1/2	cup	diced	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
white vinegar	2	tablespoons		5.364	0.0119	0.0	0.0
salt	1	1/2 tablespoons		-	-	-	-
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
red wine vinegar	1	teaspoon		0.95	0.0135	0.002	0.0
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cilantro leaf	2	cups	chopped	7.36	1.1744	0.6816	0.1664
tomato	1 1/2	cups	diced	40.23	8.6942	1.9668	0.447
lime	1		zested juiced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.