Grilled Corn Salad with Jicama

If you want to nourish your body with wholesome ingredients, this colorful and nutritious grilled corn salad with jicama is a perfect addition to your summer spread. Packed with fertility-boosting nutrients and bursting with flavors, this grilled corn salad combines the sweetness of grilled corn, the crispness of jicama, the creaminess of avocado, and the tanginess of cherry tomatoes and apple cider vinegar.

Fertility Benefits:

Corn: A good source of fiber and B vitamins, which are essential for hormonal balance.
Red Bell Pepper: High in vitamin C, important for iron absorption, boosting progesterone production, and maintaining a healthy immune system, crucial for fertility.
Avocado: Rich in healthy fats and vitamin E, which are vital for improving cervical mucus, a key factor in fertility. And also a key nutrient to increase implantation success.
Cherry Tomatoes: Loaded with lycopene, an antioxidant that has been linked to improved male fertility.
Apple Cider Vinegar is known for its ability to balance blood sugar levels, which is important for maintaining hormonal balance.

Let’s dive into the recipe and create this fertility-supporting dish together!

What You’ll Need:

4 ears of corn, shucked
1 red bell pepper, chopped
1 English cucumber, chopped
1 small jicama, peeled and cubed
1 ripe avocado, cubed
1/2 red onion, chopped
1 pint cherry tomatoes, quartered
1/2 cup fresh basil leaves, chopped
1/3 cup olive oil
3 tablespoons apple cider vinegar

Tips:

If you can’t find jicama in your local grocery store, try checking specialty or international markets. For the best flavor, choose fresh, ripe vegetables and herbs. You can customize the salad by adding grilled chicken, shrimp, or tofu for a protein boost.

How to Make:

Prep

Preheat grill to medium-high. Grease the grates.
Prepare all vegetables according to prep instructions.

Make

Brush corn with some of the olive oil while it is grilling, rotating to slightly char all sides.
Remove corn from the grill to cool. Place the cob in a deep bowl and remove kernels while holding cob upright. You can also hold corn upright in a bundt pan to capture kernels as you slice them off from the cob with a paring knife.
Add prepped vegetables and corn to a large bowl and toss with the remaining olive oil and vinegar.
Season with salt and pepper to taste.

Variations:

Add a hint of spice by tossing in some diced jalapeño or chili flakes.
Incorporate feta cheese or cotija cheese for a creamy and tangy twist.
Enhance the salad’s crunch by sprinkling roasted pepitas or sunflower seeds.
Add some beans for protein and fiber boost like I did.

FAQs:

Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad a few hours before serving. However, add the avocado just before serving to maintain its freshness.

Q: How long does the salad stay fresh?
A: When stored in an airtight container in the refrigerator, this salad will stay fresh for up to 2 days.

How to Store and Reheat

(or Make Ahead):

To store, transfer the salad to an airtight container and refrigerate. Reheat the salad before serving, if desired, by placing it in a microwave-safe glass bowl and gently warming it.

What to Serve It With:

This Grilled Corn Salad with Jicama pairs wonderfully with grilled meats like chicken, steak, or fish. You can also serve it as a refreshing side dish at picnics or summer gatherings.

Other Recipes You’ll Love:

With its vibrant colors, refreshing flavors, and nutritious ingredients, the Grilled Corn Salad with Jicama is a must-try recipe this summer. Whether you enjoy it as a standalone salad or pair it with your favorite grilled dishes, this salad is sure to impress your family and friends. Happy cooking!