Mango, Jicama and Corn Salad

Mexican Mango, Jicama and Corn Salad Recipe

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 2 minutes | Servings: 6

Introduction

Mango, Jicama, and Corn Salad is a refreshing and flavorful dish that combines the sweetness of mangoes with the crunch of jicama and the freshness of corn. This salad is perfect for summer gatherings or as a side dish for any meal.

History

This recipe is a modern twist on traditional Mexican fruit salads that often combine fruits with chili powder and lime juice. The addition of jicama adds a unique texture and flavor to the dish, making it a popular choice for those looking for a healthy and delicious salad option.

Ingredients

6 ears of fresh corn
6 small mangoes, peeled, pitted, and coarsely chopped
2 lb (907 g) of jícama, peeled and chopped
1 cup of chopped red onion
0.5 cup of fresh chopped cilantro
0.5 cup of fresh lime juice

How to prepare

Cook the corn in a pot of boiling salted water for 2 minutes.
Drain and let the corn cool.
Cut off enough kernels to measure 4 cups (reserve the remaining corn for another use).
Place the corn in a medium bowl.
Add mangoes, jícama, red onion, cilantro, and lime juice.
Toss the ingredients together to combine.
Season with salt and pepper to taste.
Cover the bowl and refrigerate until the mixture is cold.
This can be prepared up to 3 hours in advance.
Serve the dish cold.

Variations

Add diced avocado for extra creaminess.
Mix in some black beans or chickpeas for added protein.
Top with crumbled feta or cotija cheese for a savory twist.

Cooking Tips & Tricks

Make sure to use fresh corn for the best flavor and texture.

- Be sure to let the corn cool before cutting off the kernels to avoid burning yourself.

- Adjust the amount of lime juice and cilantro to suit your taste preferences.

- For a spicier version, add a pinch of chili powder or cayenne pepper.

Serving Suggestions

This salad can be served as a side dish with grilled meats or seafood, or enjoyed on its own as a light and refreshing meal.

Cooking Techniques

Boil the corn for just a few minutes to retain its crunchiness.

- Chop the mangoes and jicama into bite-sized pieces for easy eating.

- Toss the salad gently to avoid crushing the ingredients.

Ingredient Substitutions

If jicama is not available, you can use cucumber or radishes for a similar crunch.

- Substitute lemon juice for lime juice if needed.

- Use frozen corn kernels if fresh corn is not in season.

Make Ahead Tips

This salad can be prepared up to 3 hours in advance and stored in the refrigerator until ready to serve. Just give it a quick toss before serving to refresh the flavors.

Presentation Ideas

Serve the salad in a large bowl or on a platter garnished with extra cilantro leaves for a pop of color. You can also sprinkle some chili powder on top for a spicy kick.

Pairing Recommendations

This salad pairs well with grilled chicken, fish tacos, or a simple quesadilla. For a complete meal, serve it with a side of rice or quinoa.

Storage and Reheating Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy it cold or at room temperature for best flavor.

Nutrition Information

Calories per serving

Each serving of Mango, Jicama, and Corn Salad contains approximately 200 calories, making it a light and satisfying dish.

Carbohydrates

This salad is a great source of carbohydrates, with the mangoes, jicama, and corn providing a healthy dose of complex carbs to keep you energized throughout the day.

Fats

This salad is low in fat, making it a healthy option for those looking to maintain a balanced diet.

Proteins

While this salad is not a significant source of protein, you can easily add grilled chicken or shrimp to make it a complete meal.

Vitamins and minerals

Mangoes are rich in vitamin C and vitamin A, while jicama is a good source of fiber and potassium. Corn also provides a variety of vitamins and minerals, making this salad a nutritious choice.

Alergens

This recipe is gluten-free, dairy-free, and nut-free, making it suitable for those with common food allergies.

Summary

Overall, Mango, Jicama, and Corn Salad is a healthy and delicious dish that is low in fat and calories while providing a good mix of carbohydrates, vitamins, and minerals.

Summary

Mango, Jicama, and Corn Salad is a delicious and nutritious dish that is perfect for summer gatherings or as a light and refreshing meal. With its combination of sweet mangoes, crunchy jicama, and fresh corn, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, just like today, and I was visiting a dear friend in Mexico City. We had spent the morning exploring the bustling markets, filled with vibrant colors and exotic scents. As we made our way through the aisles, my friend suddenly stopped at a small stand selling ripe mangoes, crisp jicama, and fresh corn.

She picked up a ripe mango and handed it to me, urging me to take a bite. The sweetness of the mango was like nothing I had ever tasted before, and I couldn't help but let out a delighted sigh. My friend grinned at me and said, "Wait until you try it with jicama and corn. It's a refreshing and delicious combination."

Intrigued, I followed her lead as we gathered the ingredients for the salad. Back at her cozy kitchen, she showed me how to peel and dice the mango, peel and slice the jicama, and shuck the corn kernels. As we mixed everything together with a squeeze of lime juice and a sprinkle of chili powder, the colors of the salad came alive in a beautiful symphony of orange, white, and yellow.

With a twinkle in her eye, my friend handed me a spoonful of the salad and urged me to try it. The first bite was a revelation - the sweetness of the mango, the crispness of the jicama, and the crunch of the corn all came together in perfect harmony. I couldn't believe how something so simple could be so delicious.

As I savored each bite, my friend explained that this salad was a traditional Mexican dish, often served as a refreshing snack on hot summer days. She told me that the combination of flavors and textures was meant to evoke the essence of summer - sweet, juicy, and vibrant.

From that moment on, I was hooked. I begged my friend for the recipe, determined to bring a taste of Mexico back home with me. She laughed and promised to write it down for me, but only if I promised to share it with others.

And so, armed with my friend's handwritten recipe, I returned home and set to work in my own kitchen. I carefully followed each step, taking my time to savor the smells and tastes that transported me back to that sunny day in Mexico City. As I mixed the mango, jicama, and corn together with a generous squeeze of lime juice and a sprinkle of chili powder, I felt a sense of joy and contentment wash over me.

When I finally took a bite of the finished salad, I knew that I had found something truly special. The flavors danced on my tongue, each one complementing the others in a perfect union of sweet, savory, and spicy. I couldn't wait to share this dish with my family and friends, to spread the joy and love that had gone into creating it.

Over the years, I have made this mango, jicama, and corn salad countless times, each batch reminding me of that fateful day in Mexico City. I have shared the recipe with anyone who will listen, eager to pass on the tradition and flavors that have brought me so much happiness.

And now, as I sit here in my kitchen, preparing the salad once again, I can't help but feel grateful for the memories and friendships that have led me to this moment. The simple act of mixing mango, jicama, and corn together has brought me closer to the people I love, and for that, I will always be thankful.