Sweet Corn, Jicama, and Baby Spinach Salad with Tequila Lime Dressing
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.
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