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Albuquerque Corn

From Abby Mandel





List of Ingredients



• 1 Tablespoon canola oil
  
• 10 small green onions
  
• 4 large ears fresh corn
  
• 1 Tablespoon fresh cilantro leaves
  
• 1 large jalapeno
  
• 3/4 teaspoon kosher salt
  
• 1 large jicama
  
• 1/2 teaspoon ground cumin
  
• 1/2 large red pepper
  






Instructions



1. In 12-inch skillet over medium high heat, heat oil. When hot, add corn (kernels cut off cob, about 3 cups), jalapeno (seeded if desired - wear gloves - and minced). Cook, stirring often, until hot, about 2 minutes. Add jicama (about 10 ounces, peeled and cut into small dice for about 1 3/4 cups), red pepper (cut into small dice, about 1/2 cup), green onions (thinly sliced, about 1 cup), minced cilantro leaves, kosher salt and cumin. Heat through, stirring often, about 2 more minutes. Taste and adjust seasoning. Can be made 1 day ahead. Cool and refrigerate, covered airtight.
   
   
2. To serve, stir, taste and adjust seasonings. Serve at room temperature or warm (gently reheat in microwave oven or in nonstick skillet).
   
   
3. Makes 6 servings.