Corn and Jicama Salad

Prep time:20 min
Total time:28 min

Serves 8


4 cobs corn, husked

2 tbsp Longo’s Shallot and Garlic Grilling Oil

2 cups julienned jicama

1 large red bell pepper, thinly sliced 1/2 cup Longo’s Tzatziki

3 tbsp chopped fresh Longo’s Basil

2 tbsp Longo’s Extra Virgin Olive Oil

2 tbsp Longo’s Cider Vinegar

1/2 tsp salt

1/4 tsp pepper


  • Brush corn with grilling oil and place on preheated grill over medium-high heat, turning occasionally, for about 8 minutes or until golden. Let cool slightly and cut kernels off cob.
  • Place jicama, corn and bell pepper into large bowl.
  • Whisk together tzatziki, basil, oil, vinegar, salt and pepper. Pour over salad and toss to coat.

Nutritional Information

Per serving: 130 calories
  • Protein 2g
  • Fibre 3g
  • Fat 9g
  • Sugar 4g
  • Carbs 13g
  • Sodium 180mg