Grilled Mexican Corn Salad with Mango and Jicama (8 points)

By Realtychick

Ingredients

• 4 medium corn on the cob, husked
• 1 spray(s) cooking spray
• 6 medium radishes, red, thinly sliced
• 1 medium jicama, cut into 1/4-inch cubes
• 1 large mango(es), ripe, cut into 1/2-inch cubes
• 2 Tbsp cilantro, fresh, chopped
• 3 Tbsp fresh lime juice
• 2 Tbsp olive oil, extra-virgin
• 1/2 tsp Durkee ground cumin, or other brand
• 1/4 tsp table salt
• 1/4 tsp cayenne pepper
• 1 large tomato(es), or 2 small, ripe, sliced into eight 1/4-inch-thick slices

Details

Servings 4

Preparation

Step 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.


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.