directions
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1
Remove husk and silk from corn
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2
Stand corn upright in the center of a dish towel and cutting down the sides remove the corn kernels
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3
Peel jicama and cut in julienne strips to make 2 cups
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4
Remove seeds and membrane from pepper and cut in small dice
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5
Toss all with spinach in a salad bowl. For dressing, whisk lime juice, Tequila, honey and vinegar in a medium bowl
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6
Whisk in the vegetable oil. Add the cumin, cayenne and salt and pepper to taste
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7
Toss with salad and serve immediately.
SWEET CORN, JICAMA AND BABY SPINACH SALAD
ingredients
- 6 ears raw yellow corn
- 1/2 jicama
- 1 large red bell pepper
- 2 (6-ounce) bags baby spinach
- 3 tablespoons toasted pine nuts
- Tequila Lime Dressing:
- 1/4 cup fresh lime juice
- 2 tablespoons Tequila
- 2 tablespoons honey
- 1 teaspoon white wine vinegar
- 1/2 cup vegetable oil
- 1/2 teaspoon ground cumin
- Pinch cayenne pepper
- Salt and pepper to taste