Roasted Corn, Jicama and Mango Salad

Ingredients

• 4 ears fresh corn
• unshucked
• 1 large jicama
• peeled and thinly julienned
• 1 ripe mango
• peeled and chopped into 1/2-inch pieces
• 1/2 red onion
• thinly sliced
• 2 tablespoons chopped cilantro leaves
• Citrus vinaigrette
• recipe follows

Instructions

1. Preheat the oven to 400 degrees F.
2. Put the ears of corn on a baking sheet and place in the oven for 45 minutes.
3. Remove and let cool.
4. When the corn has cooled, shuck it and stand it on end.
5. Using a sharp knife, run the blade down the cob to cut the kernels off.
6. Rotate the cob and repeat until all the kernels have been cut off.
7. Combine the jicama, mango, red onion and cilantro in a large mixing bowl.
8. Add the cooled corn, and toss with the vinaigrette.
9. Chill until ready to serve.
10. 2 tablespoons fresh lime juice
11. 2 tablespoons fresh orange juice
12. 1 teaspoon freshly grated orange zest
13. 2 teaspoons sugar
14. Dash hot sauce
15. 1 cup olive oil
16. Salt pepper
17. 2 tablespoons chopped cilantro leaves
18. In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce.
19. Whisk together and slowly add the olive oil, whisking as you go.
20. Add salt and pepper, to taste, and cilantro and whisk until combined.
21. Yield: 1 1/4 cups