Best 2 Roasted Corn Jicama And Mango Salad Recipes
Indulge in a symphony of flavors with this tantalizing roasted corn, jicama, and mango salad, where the sweetness of corn, the crispness of jicama, and the tropical allure of mango come together in perfect harmony. This vibrant salad offers a delightful interplay of textures, with roasted corn adding a smoky char, jicama providing a refreshing crunch, and mango contributing a burst of juicy sweetness. The zesty dressing, made with a blend of lime juice, olive oil, and a hint of chili powder, elevates the salad to a whole new level of deliciousness. Get ready to embark on a culinary journey that will awaken your senses and leave you craving for more. Alongside the main recipe, this article also features intriguing variations to cater to different tastes and dietary preferences. Explore the magic of roasted corn and black bean salad, a fiesta of flavors with a touch of smokiness. Discover the vibrant roasted corn and avocado salad, a refreshing and creamy delight. And for a unique twist, try the roasted corn and quinoa salad, a protein-packed and wholesome option. Each recipe promises a distinct experience, ensuring that there's something for everyone to savor.
Here are our top 2 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.
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:
- For the best flavor, use fresh, ripe ingredients.
- If you don't have a grill, you can roast the corn, jicama, and mango in a hot oven at 400 degrees Fahrenheit for 15-20 minutes, or until they are slightly charred and tender.
- If you are using canned corn, be sure to drain and rinse it well before using.
- You can add other ingredients to this salad, such as black beans, avocado, or red onion.
- This salad is best served fresh, but it can be stored in the refrigerator for up to 2 days.
Conclusion:
This roasted corn, jicama, and mango 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. So next time you are looking for a healthy and flavorful salad, give this recipe a try.
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