Contributed by Tamalin Christen
Make this salad more hearty-add your favorite pasta (I like mini bow-tie), or leave the pasta out to keep it more healthy and light.
- 4 ears fresh corn (unshucked)
- 1 large jicama, peeled, sliced into thin matchsticks (julienned)
- 1 ripe mango, peeled and chopped into ½ inch pieces
- ½ red onion, thinly sliced
- 2 T. chopped cilantro (or flat-leaf Italian parsley)
Preheat oven to 400°. Put corn on a baking sheet and place in the oven for about 45 minutes. Remove and let cool. Shuck the corn on end. Using a sharp knife, run the blade down the cob to cut off the kernels. Rotate the cob and repeat until all kernels have been removed.
Combine the jicama, mango, red onion, and cilantro in a large bowl. Add the cooled corn (and pasta, if desired), and toss with:
Citrus Vinaigrette:
- 2 T. fresh lime juice
- 2 T. fresh orange juice
- Finely grated orange zest from one orange (~1 t.)
- 2 t. sugar
- 2 T. red wine vinegar
- 1 T. Dijon mustard
- 1 c. mild olive oil
- Salt and pepper to taste
Whisk the lime juice, orange juice, zest, sugar, and vinegar in a small bowl. Whisk in the mustard; then gradually dribble in the oil while whisking. Continue to whisk until slightly thickened. Season to taste with salt and pepper.
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