Photo of Grilled Mexican Corn Salad with Mango and Jicama by WW

Grilled Mexican Corn Salad with Mango and Jicama

2 - 7
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
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.



4 medium, shucked

Cooking spray

1 spray(s), (5 one-second sprays per serving)

Fresh radish(es)

6 medium, red, thinly sliced

Uncooked jicama

1 medium, cut into 1/4-inch cubes (about 1 lb)


1 large, ripe, cut into 1/2-inch cubes


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)

Fresh tomato(es)

1 large, or 2 small, ripe, sliced into eight 1/4-inch-thick slices


  1. Preheat stovetop grill pan or an outdoor grill. Lightly spray corn with cooking spray and grill until browned on all sides, turning occasionally, about 7 to 10 minutes; remove from heat and allow to cool. When cool enough to handle, slice off kernels with a knife into a large bowl.
  2. Add radishes, jicama, mango, cilantro, lime juice, oil, cumin, salt and pepper to bowl; mix to combine.
  3. Place 2 slices of tomato on each of 4 plates and top each with 3/4 cup of corn mixture.