Hominy Jicama Corn Salad

  • 2 Cups Corn

  • 1 can 15 oz Hominy Drained

  • 3 Tablespoons Butter

  • 1/4 Cup Queso Fresco crumbled

  • 1 Cup Jicama peeled and diced

  • 3 Tablespoons Fresh Cilantro chopped

  • 1/2 Cup Lime Juice

  • 1/4 Cup Red Bell Pepper chopped, optional for color

  • salt and pepper to taste

Brush corn with butter.

Roast Corn in a 375 degree oven for 8-10 minutes until tender. Rotate corn after 5 minutes. Allow to cool.

Remove corn kernels from the cob and place in bowl stir in all other ingredients, adjust seasoning and serve. This can be eaten at room temp or warm or chilled.

Makes 8 appetizer servings

Seasonal Recipesnothyme