Fresh Corn Salsa with Jicama and Pineapple

Name: Fresh Corn Salsa with Jicama and Pineapple
Ingredients: 3 ears, corn, kernels cut from cobs (2 1/4 cups); 1/4 teaspoon, baking soda; 1/8 teaspoon, table salt, plus extra for boiling; 2 tablespoons, lime juice; 1 tablespoon, vegetable oil; 1/2 teaspoon, honey; 3/4 cup, pineapple, cut into 1/4-inch pieces; 1/2 cup, jícama, peeled and cut into 1/4-inch pieces; 1 , shallot, minced; 1 , serrano chile, stemmed, seeded, and minced; 1/4 cup, chopped fresh cilantro

Side Dishes
Vegetables
Vegetarian
Condiments

Appears in Cook's Illustrated July/August 2012

In search of a corn salsa with fresh, sweet flavor and crisp texture, we turned to a 3,000-year-old cooking technique.

SERVES 12 (Makes 3 cups)

TIME 1 hour

Fresh Corn Salsa with Jicama and Pineapple

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