
Grilled Mexican Corn Salad with Mango and Jicama
2
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Jicama, a crunchy, slightly-sweet root vegetable, adds a cool accent to this festive, Mexican dish. It’s a fabulous addition to any autumn feast.
Ingredients
Cooked corn
4 ear(s), medium, shucked
Cooking spray
1 spray(s), (5 one-second sprays per serving)
Radishes
6 medium, red, thinly sliced
Uncooked jicama
1 medium, cut into 1/4-inch cubes (about 1 lb)
Mango
1 large, ripe, cut into 1/2-inch cubes
Cilantro
2 tbsp(s), fresh, chopped
Fresh lime juice
3 tbsp(s)
Olive oil
2 tbsp(s), extra virgin
Cumin seeds
½ tsp(s)
Table salt
¼ tsp(s)
Cayenne pepper
¼ tsp(s)
Tomato
1 large, or 2 small, ripe, sliced into eight 1/4-inch-thick slices