If you’re on a journey to enhance your fertility and nourish your body with wholesome ingredients, this colorful and nutritious salad is a perfect addition to your summer spread. Packed with fertility-friendly nutrients and bursting with flavors, this 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. Let’s dive into the recipe and create this fertility-supporting dish together!
What You’ll Need:
- 4 ears 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
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:
Preheat your grill to medium-high and grease the grates to prevent sticking.
Brush the shucked corn with a little olive oil and place it on the grill. Rotate the corn occasionally to get a slight char on all sides. This should take about 6-8 minutes.
Once the corn is grilled, remove it from the grill and let it cool. Then, place one end of the cob in a deep bowl and carefully slice off the corn kernels with a paring knife. Alternatively, hold the corn upright in a bundt pan to catch the kernels as you slice them off.
In a large mixing bowl, combine the grilled corn kernels, chopped red bell pepper, cucumber, jicama, avocado, red onion, cherry tomatoes, and basil leaves.
Drizzle the remaining olive oil and apple cider vinegar over the salad, and toss everything together until well-coated.
Season the salad with salt and pepper according to your taste preferences.
- 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.
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!
Grilled Corn Salad with Jicama
- 4 ears corn shucked
- 1 bell pepper red, chopped
- 1 English cucumber chopped
- 1 jicama small, peeled and cubed
- 1 avocado cubed
- 1/2 onion red, chopped
- 1 pints cherry tomatoes quartered
- 1/2 cups basil leaves chopped
- 1/3 cups olive oil
- 3 Tbs apple cider vinega
- Preheat grill to medium-high. Grease the grates.
- Prepare all vegetables according to prep instructions.
- 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 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 remaining olive oil and vinegar.
- Season with salt and pepper to taste.