Grilled Mexican Corn Salad With Mango and Jicama

• 4 medium corn on the cob, husked
• cooking spray (1 spray)
• 6 medium radishes, red, thinly sliced
• 1 medium jicama, cut into 1/4-inch cubes
• 1 medium mango, ripe, cut into 1/2-inch cubes
• 2 tablespoons cilantro, fresh, chopped
• 3 tablespoons fresh lime juice
• 2 tablespoons extra virgin olive oil
• 12 teaspoon ground cumin
• 14 teaspoon table salt
• 14 teaspoon cayenne pepper
• 1 large tomatoes, sliced into eight slices

1. Preheat stovetop grill pan or an outdoor grill.
2. 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.
3. When cool enough to handle, slice off kernels with a knife into a large bowl.
4. Add radishes, jicama, mango, cilantro, lime juice, oil, cumin, salt and pepper to bowl; mix to combine.
5. Place 2 slices of tomato on each of 4 plates and top each with 3/4 cup of corn mixture.

corn, cooking spray, radishes, jicama, mango, cilantro, lime juice, extra virgin olive oil, ground cumin, salt, cayenne pepper, tomatoes

Taken from www.food.com/recipe/grilled-mexican-corn-salad-with-mango-and-jicama-240715 (may not work)