Recipe courtesy of Erica Miller

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

  • Level: Easy
  • Yield: 6 servings
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6 ears of corn

2 jicama

1 red pepper, finely diced

1 yellow pepper, finely diced

3 baby spinach

2 tablespoons pine nuts


Juice of 3 limes

2 tablespoons tequila

1 teaspoon white wine vinegar

1/2 cup olive oil

1 pinch cumin

1 pinch cayenne


  1. 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.
  2. Divide evenly between six plates and garnish with peppers and pinon.

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