Grilled mexican corn salad with mango and jicama
4 medium, husked
6 medium, red, thinly sliced
1 medium, cut into 1/4-inch cubes
1 large, ripe, cut into 1/2-inch cubes
2 Tbsp, fresh, chopped
Fresh lime juice
2 Tbsp, extra-virgin
1 large, or 2 small, ripe, sliced into eight 1/4-inch-thick slices
- 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.
- Add radishes, jicama, mango, cilantro, lime juice, oil, cumin, salt and pepper to bowl; mix to combine.
- Place 2 slices of tomato on each of 4 plates and top each with 3/4 cup of corn mixture.