Grilled mexican corn salad with mango and jicama
2
Points®
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 on the cob
4 ear(s), medium, husked
Cooking spray
1 spray(s)
Radishes
6 medium, red, thinly sliced
Jicama
1 medium, cut into 1/4-inch cubes
Mango
1 medium, 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
Tomato
1 large, or 2 small, ripe, sliced into eight 1/4-inch-thick slices
