Grilled mexican corn salad with mango and jicama

5
2
2
Smartpoints value per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
This colorful salad mixes the smoky flavor of grilled corn with the crunchy texture of jicama and the sweet taste of mango. Jicama, a crunchy, slightly-sweet root vegetable, cools down this spicy Mexican dish. Use a paring knife or vegetable peeler to peel jicama's thin, brown skin. You can try cutting back on the oil a bit by mashing some of the mango. Make this recipe ahead and store in the refrigerator until ready to serve. This dish is perfect to take to a potluck event or serve with grilled chicken or steak for a delicious weeknight supper.

Ingredients

corn

4 medium, husked

cooking spray

1 spray(s)

fresh radish(es)

6 medium, red, thinly sliced

uncooked jicama

1 medium, cut into 1/4-inch cubes

mango(es)

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

cilantro

2 Tbsp, fresh, chopped

fresh lime juice

3 Tbsp

olive oil

2 Tbsp, extra-virgin

ground cumin

½ tsp

table salt

¼ tsp

cayenne pepper

¼ tsp

fresh tomato(es)

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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