Doctor's Review: Medicine on the Move

October 21, 2017
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Corn, edamame and jicama slaw

This Mexican-inspired recipe adds mint to this terrific combo of sweet corn, jicama, and edamame

In the summer, when corn is the sweetest, it can be rubbed with olive oil, cooked on the grill, cooled and then taken off the cob. Add the lime juice to the bowl of warm kernels and then cool.

2 ears fresh corn
1 tbsp. (15 ml) olive oil
½ c. (125 ml) cooked and shelled edamame (green soybeans)
2 tbsp. (30 ml) plus 2 tsp. (10 ml) freshly squeezed lime juice
½ c. (125 ml) mayonnaise
½ c. (125 ml) sour cream
1 tbsp. (15 ml) ground cumin
zest of 1 lime
2 lbs. (1 kg) jicama, peeled and julienned to a medium width (jicama, also known as chop suey yam in Hawaii, can be bought in Latin markets or grocery stores; peel the brown skin before use)
2 c. (500 ml) thinly shredded Chinese cabbage
1 tbsp. (15 ml) coarsely chopped fresh cilantro
2 tbsp. (30 ml) coarsely chopped fresh mint
salt
freshly ground white pepper
mint sprigs, for garnish

With a knife, remove the corn kernels from the cob; you should have 1 cup (250 ml). In a sauté pan over high heat, add the olive oil and heat for 1 minute. Add the kernels and sauté for 1 minute. Add the edamame and sauté for one minute. Add 1 tablespoon (15 ml) of the lime juice, stir and remove from the heat. Strain the corn and edamame over a bowl and set aside to drain and cool.

In a mixing bowl, whisk together the mayonnaise, sour cream, cumin, lime zest and remaining 1 tablespoon (15 ml) plus 2 teaspoons (10 ml) lime juice.

In a large mixing bowl, toss together the jicama, cabbage, cilantro and mint. Add the mayonnaise mixture and blend well. Add the corn and edamame and mix well. Season with salt and pepper. Garnish with sprigs of fresh mint to serve. Serves 6.

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