Individual jicama are usually fairly large, so ask your produce clerk to cut it in half for you. Chock full of vitamin C, A and B - belying the myth that only green veggies are healthy - you will probably only find it in special stores (Latino, Carribbean, Asian) if you are not living in Southern California.
I have only had it cold in salads or just sliced fresh, but apparently you can cook it in stews where its starchy properties will help thicken what ever is cooking. Here it is paired with another summer great, fresh corn with lots of peppers, sweet and hot. Add just a drizzle of olive oil to spread around all of the good flavors and you have a quick and easy summer salad.
Jicama, Corn and Herb Salad
1 lb jicama
2 cobs roasted corn (or 2 cups cut corn)
1 red bell pepper, diced
1 jalapeno, diced (deseeded for less heat)
1/2 cup cilantro, minced
2 limes, juiced
2 tablespoons olive oil
Cut jicama in half and using a paring knife, peel jicama, cutting away outer fibrous peel. Cut into dice and place in large mixing bowl. If using roasted corn, cut cobs in half and with flat side down, cut corn off the cob slicing from top down to cutting board, just shearing off the kernels. Place in bowl with jicama. Add diced peppers, cilantro, lime juice and olive oil and toss to coat. Season with salt and pepper and serve at room temperature or chilled.
Recipes currently inspiring me:
Chocolate Peanut Butter Cups at An Edible Mosaic
How To Cut A Pineapple at Simply Recipes
Blackberry Ice Cream with Amaretto at ECurry!