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
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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