Grilled Mexican Corn Salad With Mango and Jicama |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Jicama, a crunchy, slightly-sweet root vegetable, adds a cool accent to this festive, Mexican dish. It's a fabulous addition to any summer barbecue. From W.W. Ingredients:
4 medium corn on the cob, husked |
cooking spray (1 spray) |
6 medium radishes, red, thinly sliced |
1 medium jicama, cut into 1/4-inch cubes |
1 medium mango, ripe, cut into 1/2-inch cubes |
2 tablespoons cilantro, fresh, chopped |
3 tablespoons fresh lime juice |
2 tablespoons extra virgin olive oil |
1/2 teaspoon ground cumin |
1/4 teaspoon table salt |
1/4 teaspoon cayenne pepper |
1 large tomato, sliced into eight slices |
Directions:
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.
|
|