We’re starting to see fresh corn pop up in the grocery store! Take advantage of it with this fresh corn-off-the-cob salad! Crunchy jicama, bacon bits, mint, and garden tomatoes come together with fresh corn in a simple but delicious salad.

  • 1/2 lbs. bacon
  • 4 ears fresh corn, uncooked
  • 1 cup cherry tomatoes, halved
  • 1-2 shallots, thinly sliced
  • 1/2 cup chopped jicama
  • 1 Tbsp. extra-virgin olive oil
  • Juice of 1-2 limes (start with one and add until satisfied with taste)
  • Salt and pepper to taste 
  • Feta cheese for topping
  • Handful of fresh basil
  1. Cut bacon into small, bite-sized pieces. Place in a skillet and cook until crispy. Remove from pan and dab away excess grease with a paper towel.
  2. Using a sharp knife, carefully cut corn off the cob and place in bowl. 
  3. Add cherry tomatoes, shallots, and chopped jicama. 
  4. Toss with olive oil, lime juice, and season with salt and pepper.
  5. Top with bacon bits, feta cheese, and fresh basil.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.