| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 4 ears fresh corn, unshucked
- 1 large jicama, peeled and thinly julienned
- 1 ripe mango, peeled and chopped into 1/2-inch pieces
- 1/2 red onion, thinly sliced
- 2 tablespoons chopped cilantro leaves
- Citrus vinaigrette, recipe follows
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 1 teaspoon freshly grated orange zest
- 2 teaspoon sugar
- Dash hot sauce
- 1 cup olive oil
- Salt and pepper
- 2 tablespoons chopped cilantro leaves
Instructions
- Preheat the oven to 400 degrees F.
- Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
- Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.
- In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 503 |
| Total Fat | 37 g |
| Saturated Fat | 5 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 13 g |
| Sugar | 18 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 894 mg |
Reviews
delish!
What a refreshing, flavorful salad. I did cut back a little on the amount of olive oil I used. Other than that the salad was great! My family raved about it and some went back for third helpings. It?s a great salad for picnics. I served it with the Coriander Lime Grilled Chicken Legs ? everyone wanted the recipe.
Keep up the good work!
Keep up the good work!
This recipe makes a great spring/summer fresh salad, except that the 1 cup of olive oil ruined it. The salad was a great mixture of flavors and textures and was sweet but refreshing until I made the vinaigrette. If I make this again, I probably won’t add the olive oil at all and just mix the rest of the citrus vinaigrette dressing together (maybe double it.) Also, it makes way more than 1 and 1/2 cups of salad.
This is a nice salad for a party..but…I am not crazy about it for a family side dish. It took too long to make for the lack of flavor..