Roasted Corn, Jicama and Mango Salad
Serves 8 to 10
4 ears fresh corn -not shucked
1 medium avocado, diced
1 large jicama -peeled & thinly julienned
1 ripe mango -peeled & chopped into 1/2-inch pieces
1/2 red onion -thinly sliced
12 to 14 cherry tomatoes
2 tablespoons chopped cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
2 teaspoons sugar
Dash hot sauce
1/2 cup olive oil
Preheat the oven to 400 degrees.
Place the ears of corn on a baking sheet and put into the oven for 45 minutes.
Meanwhile, make the vinaigrette by combining the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk while slowly adding the olive oil. Add cilantro, salt and pepper to taste and whisk until combined.
Remove corn and let cool. When the corn has cooled, remove hush and silks and stand it on its end. Using a sharp knife, run the blade down the cob to cut the kernels off.
Toss the jicama, mango, red onion, tomatoes and cilantro in a large mixing bowl. Add the cooled corn and toss with the vinaigrette. Fold in the avocado. Chill until ready to serve.