Mango, Jicama, and Corn Salad

This is a very unusual southwestern-style salad. If you like jicama, cilantro, and corn however, you will enjoy this! I recommend you try it with another recipe I posted for Halibut and Sweet Corn Tamales!

• Ready In: 10 mins
• Serves: 4

Ingredients

• 6  ears corn
• 6  small mangoes, peeled, pitted, and coarsely chopped
• 1  cup  chopped red onion
• 2  lbs  peeled chopped jicama
• 1⁄2 cup fresh cilantro
• 1⁄2 cup fresh lime juice

Directions

1. Cook the corn in a pot of boiling water for 2 minutes.
2. Remove from water and let cool.
3. Harvest about 4 cups of corn kernels from the ears.
4. Place in a medium bowl.
5. Add remaining ingredients and toss just to combine.
6. Season with salt and pepper, to taste.
7. Cover and chill 2 hours before serving.