WW -- Grilled Mexican Corn Salad

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Grilled Mexican Corn Salad

POINTS® Value: 5

Servings:  4

 

4 medium corn on the cob, husked

1 sprays cooking spray

6 medium red radishes, thinly sliced

1 medium jicama, cut into 1/4 " cubes

1 medium ripe mango, cut into 1/2 " cubes

2 TB fresh cilantro, chopped

3 TB fresh lime juice

2 TB extra virgin olive oil

1/2 tsp. ground cumin

1/4 tsp. table salt

1/4 tsp. cayenne pepper

1 large ripe tomato, (or 2 small) tomatoes, sliced into eight 1/4 " slices

 

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.