Roasted Corn Jicama And Mango Salad Recipes

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MANGO, JíCAMA AND CORN SALAD



Mango, Jícama and Corn Salad image

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

6 ears fresh corn
6 small mangoes, peeled, pitted, coarsely chopped
2 pounds jicama, peeled, chopped
1 cup chopped red onion
1/2 cup fresh chopped cilantro
1/2 cup fresh lime juice

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



Roasted Corn, Jicama and Mango Salad image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

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

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, JICAMA, AND CORN SALAD



Mango, Jicama, and Corn Salad image

This is a very unusual southwestern-style salad. If you like jicama, cilantro, and corn however, you will enjoy this! I recommend you try it with another recipe I posted for Halibut and Sweet Corn Tamales!

Provided by ChipotleChick

Categories     Corn

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

6 ears corn
6 small mangoes, peeled, pitted, and coarsely chopped
1 cup chopped red onion
2 lbs peeled chopped jicama
1/2 cup fresh cilantro
1/2 cup fresh lime juice

Steps:

  • Cook the corn in a pot of boiling water for 2 minutes.
  • Remove from water and let cool.
  • Harvest about 4 cups of corn kernels from the ears.
  • Place in a medium bowl.
  • Add remaining ingredients and toss just to combine.
  • Season with salt and pepper, to taste.
  • Cover and chill 2 hours before serving.

Nutrition Facts : Calories 463.8, Fat 3.2, SaturatedFat 0.6, Sodium 46.9, Carbohydrate 113.4, Fiber 21.3, Sugar 48.7, Protein 9.3

CORN SALAD WITH MANGO AND HALLOUMI



Corn Salad With Mango and Halloumi image

This salad brings together some of summer's best and brightest ingredients: corn, mango and cucumbers. A perfect, just-ripe mango provides sweetness as a counterbalance to the saltiness of fried halloumi. The cheese is fairly easy to find in supermarkets, but if you are looking for an alternative, you can use queso blanco, which is less salty, but fries in a similar way. (For best results, fry the cheese just before you are ready to eat.) Pita chips turn this into a heartier meal. You can also wrap the salad in corn tortillas and serve with guacamole.

Provided by Hetty McKinnon

Categories     salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Black pepper
3 ears of corn, husks removed
2 (8-ounce) blocks halloumi cheese, drained and cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil
1 large just-ripe mango, peeled and cut into 3/4-inch pieces
3 Persian or mini cucumbers (about 1/2 pound), unpeeled, cut into 1/2-inch pieces
1/4 cup chopped mint leaves
1/4 cup chopped cilantro
2 scallions, finely sliced
Kosher salt and black pepper
3 ounces pita chips, crumbled

Steps:

  • To make the vinaigrette, place the olive oil, vinegar, sugar, salt, cumin and smoked paprika in a large bowl and whisk until combined. Taste, and season with pepper and also more salt if needed.
  • To prepare the salad, place the ears of corn on a sheet pan and drizzle with olive oil, massaging to coat.
  • Heat a medium (10-inch) skillet over medium-high. When hot, add the corn and allow to cook for 2 to 3 minutes on each side, so they char. (The ears don't need to be completely blackened, just parts of them.) Set aside. When cool enough to handle, use a sharp knife to cut the corn from the ears and add to the bowl with the vinaigrette. When the pan has cooled, wipe it out.
  • Pat the halloumi cheese with a kitchen towel to remove excess moisture. Heat the same pan you used for the corn over medium-high. When hot, drizzle with 1 tablespoon olive oil, then add the halloumi pieces and cook for 30 to 60 seconds on each side, turning frequently, until they are golden on all sides. Transfer to the bowl with the corn.
  • To the bowl, add the mango, cucumbers, mint, cilantro and scallions and toss to combine. Taste and add salt and black pepper to your liking. When you are ready to serve, top with pita chips and toss gently.

MANGO AND JICAMA SALAD



Mango and Jicama Salad image

This pretty salad has become part of my regular summertime rotation because of its freshness and versatility-it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. -Carla Mendres, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup white wine vinegar
1/4 cup canola oil
1/4 cup honey
1 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium jicama (about 1-1/2 pounds), peeled
1 medium mango, peeled
1 medium sweet red pepper
2 tablespoons lime juice
1/2 cup chopped fresh cilantro
1/3 cup minced fresh chives

Steps:

  • For dressing, whisk together first 6 ingredients., Cut jicama, mango and red pepper into matchsticks; place in a large bowl. Toss with lime juice. Add herbs and dressing; toss to combine. Refrigerate, covered, until serving.

Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

JICAMA CORN SALAD



Jicama Corn Salad image

Beautiful to look at, great blend of flavors and colors, plus it is super simple to make! Terrific as a side with Mexican cuisine!

Provided by CLUKACEVIC

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 7

4 cups frozen corn kernels, thawed
2 pounds jicama, peeled and diced
4 medium mangos - peeled, seeded, and diced
1 cup chopped red onion
½ cup chopped fresh cilantro
½ cup lime juice
salt and pepper to taste

Steps:

  • In a large serving bowl, combine the corn kernels, jicama, mango, red onion and cilantro. Pour the lime juice over, and season with salt and pepper. Toss until well blended.

Nutrition Facts : Calories 195.5 calories, Carbohydrate 48 g, Fat 1.1 g, Fiber 9.9 g, Protein 4.2 g, SaturatedFat 0.2 g, Sodium 84.2 mg, Sugar 21.3 g

JICAMA MANGO SALAD WITH CILANTRO AND LIME



Jicama Mango Salad with Cilantro and Lime image

A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.

Provided by GF mama

Categories     Salad     Vegetable Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 large jicama, peeled and cut into matchsticks
1 small red bell pepper, cut into matchsticks
1 large firm mango, peeled and cut into matchsticks
½ red onion, cut into matchsticks
½ cup chopped cilantro leaves
2 limes, juiced
¼ cup honey
1 teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

Steps:

  • Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
  • Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
  • Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g

CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME



Crunchy Jicama and Mango Salad With Chile and Lime image

This recipe is from Tyler Florence (Food Network). It's crunchy, sweet, citrusy, and spicy all in one! A great side dish for Mexican night.

Provided by mamabear22

Categories     Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 medium jicama (about 1 pound)
2 small cucumbers
3 medium mangoes
1/4 cup roughly chopped cilantro leaf, plus sprigs, for garnish
2 teaspoons powdered dried chilies, any medium heat kind is fine
2 limes, juice of
kosher salt

Steps:

  • Peel and cut the jicama into long thin strips.
  • Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips.
  • Peel the mangoes, cut the cheeks off, then slice into wedges.
  • Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice.
  • When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.

Nutrition Facts : Calories 243.4, Fat 1.3, SaturatedFat 0.3, Sodium 13.4, Carbohydrate 59.9, Fiber 13.1, Sugar 40.4, Protein 4.4

CORN-MANGO SALAD



Corn-Mango Salad image

Red chile and limejuice impart a bracing freshnessto the dressing for corn-and-mango salad; the salad's flavorssoften the assertiveness of the vinaigrette's.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

6 cups fresh corn kernels (from 6 cooked ears of corn)
1 large mango, peeled and cut into 1/4-inch dice (2 cups)
10 scallions, white and pale-green parts only, cut into very thin matchsticks
1/4 cup thinly sliced fresh red chile (1 to 2 chiles)
1 cup fresh lime juice (about 7 limes)
1 1/4 teaspoons coarse salt

Steps:

  • Toss corn, mango, scallions, chile, lime juice, and salt in a large bowl. Refrigerate, covered, 30 minutes, or up to 2 days. Serve cold or at room temperature.

BLACK BEAN, JíCAMA, AND GRILLED CORN SALAD



Black Bean, Jícama, and Grilled Corn Salad image

Categories     Salad     Bean     Onion     Side     Vegetarian     Quick & Easy     Basil     Corn     Carrot     Summer     Grill/Barbecue     Vegan     Jícama     Cilantro     Bon Appétit     Sugar Conscious

Yield Makes 8 servings

Number Of Ingredients 12

2 large ears of corn, husked
5 tablespoons extra-virgin olive oil, divided
2 15-ounce cans black beans, rinsed, drained
1 cup 1/3-inch dice peeled jicama
1/2 cup 1/3-inch dice peeled carrots
1/3 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
1/4 cup (packed) chopped fresh basil
3 tablespoons fresh lime juice
2 tablespoons orange juice
2 1/2 teaspoons grated lime peel
1/4 teaspoon ground cumin

Steps:

  • Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl. Add black beans, jicama, carrots, green onions, cilantro, and basil.
  • Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

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