Jicama (HEE-kah-mah) has a crisp, crunchy texture and a slightly sweet flavor. Shredded or diced jicama is often added to salad.
You may use a leftover cooked ear of corn in this recipe; there’s no need to cook the corn again, just trim the corn from the cob and add it to the salad ingredients. In place of corn from the cob, try 1/2 cup of drained, canned Green Giant® whole Kernel Sweet Corn.
Prepare this salad in advance, cover and refrigerate it for several hours. Just before serving, check to make sure the salad is creamy. Stir in 1 to 2 tablespoons of milk if the salad seems dry.