Grilled Mexican Corn Salad with Mango and Jicama POINTS® Value | 5 Servings | 4 Preparation Time | 20 min Cooking Time | 10 min Level of Difficulty | Easy side dishes | Jicama, a crunchy, slightly-sweet root vegetable, adds a cool accent to this festive, Mexican dish. It’s a fabulous addition to any summer barbecue. Ingredients: 4 medium corn on the cob, shucked 1 serving cooking spray (5 one-second sprays per serving) 6 medium radishes, red, thinly sliced 1 medium jicama, cut into 1/4-inch cubes (about 1 lb) 1 medium mango(es), ripe, cut into 1/2-inch cubes 2 Tbsp cilantro, fresh, chopped 3 Tbsp fresh lime juice 2 Tbsp olive oil, extra virgin 1/2 tsp ground cumin 1/4 tsp table salt 1/4 tsp cayenne pepper 1 large tomato(es), or 2 small, ripe, sliced into eight 1/4-inch-thick slices

Directions: Preheat stovetop grill pan or an outdoor grill. Lightly spray corn with cooking spray and grill until browned on all sides, turning occasionally, about 7 to 10 minutes; remove from heat and allow to cool. When cool enough to handle, slice off kernels with a knife into a large bowl. Add radishes, jicama, mango, cilantro, lime juice, oil, cumin, salt and pepper to bowl; mix to combine. Place 2 slices of tomato on each of 4 plates and top each with 3/4 cup of corn mixture.