Ingredients with Measurements:
- 2 cups of cooked corn kernels
- 1 jícara (also known as a calabash or bottle gourd), peeled and diced
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of lime juice
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the cooked corn kernels, diced jícara, diced red bell pepper, diced red onion, minced jalapeño pepper, and chopped fresh cilantro.
2. In a small bowl, whisk together the lime juice and olive oil. Season with salt and pepper to taste.
3. Pour the dressing over the salad and toss to combine.
4. Chill the salad for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 150
- Fat: 7g
- Carbohydrates: 20g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- If jícara is not available, you can substitute it with cucumber or zucchini.
- If jalapeño pepper is too spicy, you can substitute it with a milder pepper like poblano or bell pepper.
Variations:
- Add diced avocado for a creamier texture.
- Add black beans or chickpeas for extra protein.
- Add diced tomatoes for more color and flavor.
Tips and tricks:
- To make the salad more flavorful, you can grill the corn kernels and red bell pepper before adding them to the salad.
- If you don't have fresh cilantro, you can use parsley or basil instead.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro leaves or lime wedges.
Garnishes:
- Cilantro leaves
- Lime wedges
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Grilled vegetables
- Rice or quinoa
Troubleshooting advice:
- If the salad is too spicy, you can reduce the amount of jalapeño pepper or remove the seeds and membranes before mincing.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Keep the salad refrigerated until ready to serve.
Food history:
- Jícara is a type of gourd that has been used for centuries in Latin American cuisine. It is often used as a serving vessel or as a utensil.
Flavor profiles:
- This salad is fresh, crunchy, and slightly spicy with a tangy lime dressing.
Serving suggestions:
- Serve the salad as a side dish or as a light lunch or dinner.
Related Categories
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Region: Mexican