July 4

Cooking Class: Grilled Corn with Jicama Salad

Recipes, Sides


Here is a refreshing salad filled with summer goodness! 

Throw a couple extra ears of corn on the grill the next time you are cooking and make this simple, delicious, and nutritious side!  

If you are not familiar with jicama, it is a root vegetable that is white inside and has a slightly sweet taste.  To prepare, peel using a vegetable peeler and chop into a small dice.  Unlike an apple, the flesh will not turn brown so your salad will look fresh for hours!  Nutritionally, it is high in fiber and vitamin C while being low in sugar and having a moderate amount of plant protein.  In addition, jicama is rich in prebiotic fiber that helps restore the good bacteria in your gut!  If you cannot find it, turnip, kohlrabi, or daikon radish would be good substitutes.


NOTE:  This video below was produced by a company I license content from.  You may notice that some of the ingredients/techniques are different than those I teach and recommend. They provide a different option.  Feel free to use what method works best for you. Please let me know if you find this type of video helpful and if you would like to see more in the future!  

After grilling the corn, you will need to cut the kernels off the cob.  This video demonstrates an easy, and less messy, way to do it.  

Mrs. Dornberg

About the author

Cheryl Dornberg, NBC-HWC, is a national board-certified health & wellness coach and culinary nutrition expert who is passionate about using the power of food to achieve optimal health and increase longevity. She specializes in motivating and empowering individuals to create sustainable & consistent dietary and lifestyle habits that support the management and prevention of chronic health conditions, increase longevity, and improve overall quality of life.


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