Roasted Corn, Mango, & Jicama Salad

Sunday we celebrated Kristina's birthday. I grilled some steak, which turned out fantastic, and made a salad I found recently, a roasted corn, mango, and jicama salad. I have been buying jicama lately and was looking up more recipes for using jicama.This one sounded really good and I thought it would go well with steak. Everyone loved it, especialy Kristina who asked if she could take some home. It was really easy to make. Here is the recipe:

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

Directions

Preheat the oven to 400 degrees F.

Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled, shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.

Citrus Vinaigrette:

2 tablespoons fresh lime juice

2 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
2 teaspoons sugar
Dash hot sauce
1 cup olive oil
Salt pepper
2 tablespoons chopped cilantro leaves
In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.