Best 2 Roasted Corn Jicama And Mango Salad Recipes
Discover the tantalizing flavors and vibrant colors of the roasted corn jicama and mango salad. This delightful dish combines the natural sweetness of corn and mango with the crisp texture of jicama, resulting in a refreshing and flavorful salad that is perfect for summer gatherings or as a light and healthy meal. The roasting process caramelizes the corn and brings out its natural sweetness, while the jicama adds a refreshing crunch and the mango adds a tropical flair. Drizzled with a tangy dressing, this salad is sure to tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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, sweet corn for the best flavor. Look for ears with tightly packed kernels and no signs of damage.
- If using fresh jicama, peel it before slicing. Jicama is a root vegetable with a tough, brown skin.
- Use a sharp knife to slice the mango. Mangoes can be slippery, so be careful when cutting them.
- Toss the salad with a light vinaigrette dressing. A simple dressing made with olive oil, vinegar, and salt and pepper will do the trick.
- Serve the salad immediately or chill it for later. This salad is best served fresh, but it can be chilled for up to 2 hours.
Conclusion:
This roasted corn, jicama, and mango salad is a refreshing and flavorful 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, savory, or spicy, this recipe has something for everyone. So next time you are looking for a healthy and delicious side dish, give this roasted corn, jicama, and mango salad a try.
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