Grilled Mexican Corn Salad With Mango and Jicama
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
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 tomatoes, sliced into eight slices
directions
- 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.
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