Here is Chef Kevin Long sixth Summer BBQ tip… BBQ Tip #6: Chef Long’s Simple Jicama Salad: Ingredients: jicama, corn, olive oil, chives, lemon, cotija or parmesan Peel jicama, cut into slices, rinse in ice water and toss with olive oil and chives. Soak corn cobs for 15 minutes in cold water then roast in the oven at 375 degrees for about 20 minutes (no peeling necessary). Let the corn cool, cut it off the cob, combine with Jicama and toss with lemon, cotija or parmesan to finish it of