Roasted Corn, Jicama And Mango Salad
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
57
Spice
55
Sweetness
58
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Cilantro Leaves (chopped)2 tbsps
Lime Juice (fresh)2 tbsps
Orange Juice (fresh)2 tsps
Sugar1 cup
Olive OilDirections:
1
Preheat the oven to 400 degrees F
2
Put the ears of corn on a baking sheet and place in the oven for 45 minutes
3
Remove and let cool
4
When the corn has cooled, shuck it and stand it on end
5
Using a sharp knife, run the blade down the cob to cut the kernels off
6
Rotate the cob and repeat until all the kernels have been cut off
7
Combine the jicama, mango, red onion and cilantro in a large mixing bowl
8
Add the cooled corn, and toss with the vinaigrette
9
Chill until ready to serve
10
In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce
11
Whisk together and slowly add the olive oil, whisking as you go
12
Add salt and pepper, to taste, and cilantro and whisk until combined