Grilled Mexican Corn Salad with Mango and Jicama
2
Points®
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
Instructions
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.
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