Roasted Corn, Jicama & Mango Salad

Salad Time is a Good Time

This recipe is one I am including in a Mexican cookbook, another work in progress tentatively called My Mexican Cookery, and probably publishes after I finish the Bayou-Creole one that I can never get back to working on… The recipe is a redo of one I found on the internet and has a delightful tropical taste reminiscent of summer days sunning, eating and drinking on Mexican beaches.

Roasted Corn, Jicama and Mango Salad
Serves 8 to 10

4 ears fresh corn -not shucked
1 medium avocado, diced
1 large jicama -peeled & thinly julienned
1 ripe mango -peeled & chopped into 1/2-inch pieces
1/2 red onion -thinly sliced
12 to 14 cherry tomatoes
2 tablespoons chopped cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
2 teaspoons sugar
Dash hot sauce
1/2 cup olive oil
Salt pepper

    Preheat the oven to 400 degrees.

    Place the ears of corn on a baking sheet and put into the oven for 45 minutes.

    Meanwhile, make the vinaigrette by combining the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk while slowly adding the olive oil. Add cilantro, salt and pepper to taste and whisk until combined.

    Remove corn and let cool. When the corn has cooled, remove hush and silks and stand it on its end. Using a sharp knife, run the blade down the cob to cut the kernels off.

    Toss the jicama, mango, red onion, tomatoes and cilantro in a large mixing bowl. Add the cooled corn and toss with the vinaigrette. Fold in the avocado. Chill until ready to serve.

    15 thoughts on “Roasted Corn, Jicama & Mango Salad

    1. Trix

      Oh, this sounds SO amazingly good, and wouldn't you know it? I just bought some beautiful Maryland white sweet corn at the farmers market today. I think I need to roast it, what do you say?

    2. Carol Egbert

      Roasting the un shucked corn is an interesting idea and one I'll have to try. The citrus with the corn is also a new idea for me. I count on your blog for inspiration. Thanks.

    3. Pegasuslegend

      the lime and fresh citrus must be the key to this taste, as I can just imagine how good this is, love fresh corn, we have a ton of it here this is a perfect recipe to use it up!

    4. Conor @ Hold the Beef

      OK, this is weird… I only just discovered jicama randomly for the first time today, and now here I am reading a recipe that uses it. I guess I have a fateful destiny with jicama? It looks like a delicious destiny, so I'm not complaining.

    5. Liz Marr, MS, RD

      Reading through the ingredients, I'm just imagining the flavors bursting in my mouth. I love roasted corn and I'm sure that would add a wonderful flavor dimension to any corn salad. But pairing it with avocados and jicama…yum!

    6. MaryMoh

      This looks healthy and delicious, great for slimming. Drick, are you trying to lose weight? I think I need….have been enjoying too much desserts 😀 Oh wow…you are writing a Mexican cookbook…awesome! That's very inspiring. You have made me fell more in love with Mexican food. I think I should write one too, 'MalMex Fun Cooking'…haha. MalMex would be Malaysian Mexican….you like it? I'm just dreaming and building castle in the air now….hehe

    7. sweetlife

      Oh I just made something similiar to this for Chuls's Bday party, but I LOVE your version…roasted corn and avocado oh what a mix, oh and when you finish the Mexican cookbook, which I know you will, I am sure to be the first to purchase it my friend, great recipe!! bookmarked!!sweetlife


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