Grilled Mexican Corn Salad With Mango and Jicama

Total Time
30mins
Prep 20 mins
Cook 10 mins

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 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a