Avocado and jícama salad has become a summer classic. Embellished with blueberries and roasted corn kernels, it adds a splash of color to the plate.
Though it goes with most any kind of meal, this salad is especially good with Mexican/Southwestern specialties — tacos, burritos, and the like.
Tips for prepping fresh corn kernels: It’s easy to strip corn kernels from the cob, and there’s nothing like using it fresh during its summer season. After removing the husks, break the corn on the cob in half. Stand each half on a cutting board, or better yet, a very shallow bowl (the latter will help prevent the kernels from scattering). With a small, sharp knife, cut the kernels away from the cob using a downward motion.
