2 ears of corn, peeled
1 orange pepper
1 jicama, peeled & diced
2 tsp olive oil
1 Tbsp oregano
1 Tbsp adobo all purpose seasoning
- Drizzle a tsp of olive oil on corn and orange pepper. Grill on high just to get some grill marks.
- Cool & then dice pepper and discard stem and seeds.
- Cut corn off of the cob.
- Toss everything together and serve at room temperature.
Tip: Cutting corn off the cob can be easy-just put it standing up in bowl and cut down with your knife right into the bowl. If you do it on a cutting board, you will be chasing corn for days.
It has been raining a lot 🙁 Dark skies call for sunny food and this side dish does the trick! It is very versatile;
- Side dish served room temperature or warm.
- Salsa with some blue corn chips.
- Topping for your favorite grilled items.
Make it a good sunny day 🙂
-Angie