Photo of Grilled mexican corn salad with mango and jicama by WW

Grilled mexican corn salad with mango and jicama

Total Time
30 min
20 min
10 min
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.


Fresh yellow 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


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


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


  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.