Best 3 Mango Jícama And Corn Salad Recipes
Get ready to embark on a culinary adventure as we delve into the enticing world of mango, jícama, and corn salad. This refreshing and vibrant dish is a delightful symphony of flavors, textures, and colors. With its sweet and juicy mangoes, crisp and refreshing jícama, and crunchy corn, this salad is a feast for the senses. It's perfect for summer gatherings, potlucks, or as a light and healthy lunch option. So, let's dive into the world of flavors and explore the best recipe for mango, jícama, and corn salad.
Here are our top 3 tried and tested recipes!
ROASTED CORN, JICAMA AND MANGO SALAD
Provided by The Hearty Boys
Categories side-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- 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.
MANGO, JíCAMA AND CORN SALAD
Categories Salad Citrus Fruit Herb Onion Vegetable Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Lime Mango Corn Summer Chill Healthy Bon Appétit
Yield Serves 8
Number Of Ingredients 6
Steps:
- Cook corn in pot of boiling salted water 2 minutes. Drain and cool corn. Cut off enough kernels to measure 4 cups (reserve remaining corn for another use). Place corn in medium bowl. Add mangoes, jicama, red onion, cilantro and lime juice. Toss to combine. Season to taste with salt and pepper. Cover and refrigerate until cold. (Can be prepared 3 hours ahead. Keep refrigerated.) Serve cold.
ROASTED CORN, JICAMA AND MANGO SALAD
Steps:
- 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.
Tips:
- Choose ripe and fresh ingredients: Using ripe and fresh ingredients will ensure the best flavor and texture for your salad. Look for mangoes that are slightly soft to the touch, and corn that is plump and sweet.
- Use a sharp knife: A sharp knife will help you cut the ingredients evenly and cleanly. This will make your salad look more appealing and make it easier to eat.
- Don't overdress the salad: A light dressing will allow the flavors of the ingredients to shine through. If you use too much dressing, it will overpower the other flavors and make the salad soggy.
- Chill the salad before serving: Chilling the salad will help the flavors to meld and will make it more refreshing.
Conclusion:
This mango, jicama, and corn salad is a delicious and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. Whether you like your salad sweet, spicy, or tangy, there is a dressing recipe in this article that will suit your needs. So next time you are looking for a light and healthy salad, give this one a try. You won't be disappointed!
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