Corn-and-Jicama Salsa

Name: Corn-and-Jicama Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Mexican
Ingredients: 0 teaspoons black pepper; 113 grams chopped green chiles, drained; 1 Tbsp minced fresh cilantro; 473 milliliters fresh corn kernels (about 4 ears); 118 milliliters finely chopped peeled jicama; 59 milliliters chopped onion; 0 teaspoons paprika; 0 teaspoons salt; 237 milliliters finely chopped peeled tomato

The recipe Corn-and-Jicama Salsa could satisfy your Mexican craving in approximately 45 minutes. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 16. One portion of this dish contains approximately 1g of protein, 0g of fat, and a total of 22 calories. It works well as a hor d'oeuvre. It is a good option if you're following a gluten free and vegan diet. A mixture of tomato, paprika, cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Combine all ingredients in a large bowl.

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

0teaspoons

black pepper 113grams

chopped green chiles, drained 1Tbsp

minced fresh cilantro 473milliliters

fresh corn kernels (about 4 ears)118milliliters

finely chopped peeled jicama 59milliliters

chopped onion 0teaspoons

paprika 0teaspoons

salt 237milliliters

finely chopped peeled tomato

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.