Mango, Jicama, and Corn Salad: A Taste of Sunshine

The first time I tasted mango, jicama, and corn salad, it was at a small farmers market in San Diego. The sun was blazing, the air was thick with the scent of ripe fruit, and the vibrant colors of the salad caught my eye. Each bite was a burst of flavor – the sweetness of the mango, the crispness of the jicama, and the juicy kernels of corn, all brought together by a tangy lime dressing. It was the perfect representation of summer in a bowl, and I’ve been hooked ever since. This is my take on that incredible discovery!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 2 minutes
• Total Time: 17 minutes
• Servings: 6
• Dietary Type: Gluten-Free

Ingredients

• 6 ears corn
• 6 small mangoes, peeled, pitted, and coarsely chopped
• 1 cup chopped red onion
• 2 lbs peeled chopped jicama
• ½ cup fresh cilantro
• ½ cup fresh lime juice
• Salt and pepper to taste

Equipment Needed

• Large pot
• Sharp knife
• Medium bowl

Instructions

1. Fill a large pot with water and bring to a rolling boil over high heat.
2. Once boiling, carefully add the corn to the pot. Cook the corn for 2 minutes. This brief cooking time helps to bring out the sweetness of the corn without making it mushy.
3. Remove the corn from the boiling water and place it on a plate or cutting board to cool slightly.
4. Once the corn is cool enough to handle, use a sharp knife to carefully cut the corn kernels off the cob. Aim to harvest about 4 cups of corn kernels. Angle your knife slightly downwards as you cut to avoid getting too much of the cob.
5. Place the harvested corn kernels in a medium bowl.
6. Add the remaining ingredients – the chopped mangoes, chopped red onion, chopped jicama, fresh cilantro, and fresh lime juice – to the bowl with the corn.
7. Gently toss all the ingredients together until they are just combined. Be careful not to overmix, as this can cause the mangoes to break down.
8. Season the salad with salt and pepper to taste. Adjust the seasoning as needed, adding more lime juice if you prefer a tangier flavor, or a pinch of salt to enhance the sweetness of the mangoes.
9. Cover the bowl with plastic wrap or transfer the salad to an airtight container.
10. Chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together and the salad to become more refreshing.

Expert Tips & Tricks

• Jicama Prep: Jicama can be a bit tough to peel. Use a sturdy vegetable peeler or a sharp knife to remove the outer skin completely. Make sure you remove all the waxy skin or it will be bitter. Then, chop the jicama into uniform pieces for even texture.
• Mango Selection: Choose mangoes that are slightly soft to the touch but not mushy. The skin should be smooth and fragrant. Different varieties of mango will have slightly different flavor profiles, so experiment to find your favorite.
• Corn Cooking Hack: If you don’t want to boil the corn, you can grill it for a smoky flavor. Simply grill the corn in its husk over medium heat for about 15-20 minutes, turning occasionally, until the kernels are tender. Let cool slightly, then remove the husk and silk and cut off the kernels.
• Herb Infusion: For a more intense cilantro flavor, lightly bruise the cilantro leaves before adding them to the salad. This releases the essential oils and enhances the aroma.
• Adjust the Sweetness: If your mangoes are not very sweet, you can add a drizzle of honey or agave nectar to the salad to enhance the sweetness. Start with a small amount and adjust to taste.

Serving & Storage Suggestions

Serve the Mango, Jicama, and Corn Salad chilled as a refreshing side dish, appetizer, or light lunch. Garnish with extra cilantro sprigs and a wedge of lime for a beautiful presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The jicama will maintain its crispness better than the mango, which may soften slightly over time. It is not recommended to freeze this salad, as the texture of the ingredients will change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	463.8 kcal	N/A
Calories from Fat	28 g	N/A
Total Fat	3.2 g	6%
Saturated Fat	0.6 g	4%
Cholesterol	0 mg	2%
Sodium	46.9 mg	0%
Total Carbohydrate	113.4 g	1%
Dietary Fiber	21.3 g	37%
Sugars	48.7 g	85%
Protein	9.3 g	194%

Variations & Substitutions

• Spicy Kick: Add a finely diced jalapeño pepper or a pinch of red pepper flakes to the salad for a spicy kick.
• Citrus Variety: Experiment with different citrus juices, such as orange or grapefruit, in place of the lime juice for a unique flavor profile.
• Protein Boost: Add grilled chicken, shrimp, or black beans to the salad for a more substantial meal.
• Herb Options: If you’re not a fan of cilantro, you can substitute it with fresh mint or parsley.
• Jicama Alternative: If you can’t find jicama, you can use water chestnuts or daikon radish as a substitute.
• Vegan Option: This recipe is naturally vegan.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad up to 24 hours in advance. However, it’s best to add the cilantro just before serving to prevent it from wilting.

Q: How do I prevent the mango from browning?
A: The lime juice in the dressing helps to prevent the mango from browning. You can also toss the mango with a little extra lime juice before adding it to the salad.

Q: Can I use frozen corn for this recipe?
A: Yes, you can use frozen corn kernels if fresh corn is not available. Thaw the corn completely before adding it to the salad.

Q: What is jicama and where can I find it?
A: Jicama is a root vegetable with a crisp, slightly sweet flavor and texture similar to an apple. You can usually find it in the produce section of most grocery stores.

Q: How long does this salad last in the refrigerator?
A: This salad will last for up to 3 days in the refrigerator when stored in an airtight container. However, the texture of the mango may soften slightly over time.

Final Thoughts

I hope this Mango, Jicama, and Corn Salad brings a little bit of sunshine to your table. It’s a delightful combination of textures and flavors that is sure to please. Don’t be afraid to experiment with the ingredients and make it your own. I’d love to hear your feedback and any variations you create! Pair this salad with grilled fish, tacos, or enjoy it as a refreshing snack on a hot day. Happy cooking!