Grilled Mexican Corn Salad with Mango and Jicama
POINTSÃ‚Â® Value | 5
Servings | 4
Preparation Time | 20 min
Cooking Time | 10 min
Level of Difficulty | Easy
side dishes | Jicama, a crunchy, slightly-sweet root vegetable, adds a cool accent to this festive, Mexican dish. ItÃ¢â‚¬â„¢s a fabulous addition to any summer barbecue.
4 medium corn on the cob, shucked
1 serving cooking spray, (5 one-second sprays per serving)
6 medium radishes, red, thinly sliced
1 medium jicama, cut into 1/4-inch cubes (about 1 lb)
1 medium mango(es), ripe, cut into 1/2-inch cubes
2 Tbsp cilantro, fresh, chopped
3 Tbsp fresh lime juice
2 Tbsp olive oil, extra virgin
1/2 tsp ground cumin
1/4 tsp table salt
1/4 tsp cayenne pepper
1 large tomato(es), 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.