Recipe courtesy of Erica Miller
Show: Chef Du Jour
Episode: Erica Miller
Save Recipe Print
Yield:
6 servings
Level:
Easy

Ingredients

Dressing:

Directions

Cook corn in salted water until tender. Remove corn from cob. Peel and julienne jicama. Dice red and yellow peppers. Put all ingredients for dressing in a medium sauce pot except oil and bring to a boil. Slowly emulsify oil into base and reserve. Toss spinach, jicama and corn together and dress.

Divide evenly between six plates and garnish with peppers and pinon.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Baby Spinach Salad with Mandarin Orange and Red Onions

Recipe courtesy of Rachael Ray

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Spinach Salad with Meyer Lemon Caesar Dressing and Flatbread Croutons

Recipe courtesy of Bobby Flay

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Quinoa Corn Chowder

Recipe courtesy of Trisha Yearwood

Greek Salad

Recipe courtesy of Ina Garten

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Mexican Grilled Corn

Recipe courtesy of Tyler Florence

Sweet Potato Casserole

Recipe courtesy of Nealey Dozier

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.