1 1/2 cups fresh corn kernels
1 red bell pepper, seeds and stem removed
1 cup peeled, chopped jicama
1 cup fresh cilantro leaves, finely chopped
1/4 to 1/2 cup minced red onion, according to taste
1/2 cup Tulocay's Baja Lime Marinade
* salt and ground black pepper
1 bag (8 oz.) Fresh Express Shredded Iceberg Lettuce
Cut corn kernels from cobs with a sharp knife. Chop bell pepper. Peel
jicama and chop. Remove cilantro leaves from stems and chop coarsely.
Chop red onion finely to mince.
Place corn kernels, bell pepper, jicama, cilantro and red onion in a m
edium bowl. Add marinade and toss to coat. Season to taste with salt a
nd pepper. Let stand 30 minutes or refrigerate until ready to serve.
Serve Crunchy Corn Salsa over shredded iceberg lettuce.
No Nutritional Information Available