Grilled Mexican Corn Salad With Mango and Jicama

“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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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