Jamie Stolper

This is a great summer salad - light, cool, crunchy, and colorful.  Healthy, too!  It takes full advantage of the produce of summer and tastes so fresh.  Try it as an accompaniment to grilled meat or fish or as part of a vegetarian meal.  This is a wonderful salad to bring to a dinner party or potluck gathering, as it is so good and so unusual!


3 ears of fresh corn
3 small ripe, but firm, mangos
1 pound jicama
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1/4 cup freshly-squeezed lime juice
Salt and pepper to taste

Husk the corn and cook the ears in a pot of boiling water for two minutes.  Remove and let cool.  When the corn is cool enough to handle, cut off the kernels and measure 2 cups for this salad.  Save the remaining kernels for another use.  Place the 2 cups of corn in a large bowl.

Peel the mangos, cut the flesh from the pit, and coarsely chop the fruit.  You should have 1 1/2 - 2 cups of mango.  Add to the bowl.

Peel the jicama and chop into approximately 1/4-inch dice.  There should be approximately 2 cups of jicama pieces.  Add to the bowl.

Add the chopped red onion, cilantro, and lime juice to the bowl and toss to combine.  Season to taste with salt and freshly ground pepper.

Cover and refrigerate until cold.  This can be prepared a few hours ahead of time.  (I've even eaten it the next day and it tasted delicious, although the colors faded a bit and the jicama wasn't quite as crunchy.)  Serve cold.

Yield: 6 servings (approximately 6 cups)

Jamie Stolper is the Food Editor of ShalomBoston.com.

Mango, Fresh Corn, and Jicama Salad