LOST is one of my very favorite shows ever and I'm lucky enough to have a small group of friends who love it as much as I do. We make every Wednesday a celebration. It's the perfect mid-week perk up! That is, until you realize that it's already 9:40 and your DVR didn't record the show! This meal made up for our technological mishap. Imagine if we had ordered in bad chinese. I would have been pissed!Being that this was a party, and we are in our very last days of the winter, there is nothing better to ring in the first days of spring with than fruit. I have to admit, I'm not a huge fan of fruit in savory salads, but this one is different. It's not quite sweet, not quite savory, semi salty, very tangy, slightly spicy. It's crispy, fresh and just plain yummy. I paired it with a delicious chile lime marinated chicken breast, grilled quesadilla and a chilly glass of Gewurztraminer. Perfect LOST night vittles.
*mango jicama salad*
3 mangoes, diced
4 ears of corn
1/2 large red onion, diced
1 pound jicama, diced
handful of cilantro, chopped
3 limes
2 tbsp olive oil
2 tsp Mexican fruit and veggie seasoning**
salt and pepper
Grill your corn until you get nice dark grill marks throughout. Corn doesn't need to be cooked for long. In fact, if it's really good corn, it can usually be eaten straight off the cob. I digress... Let your down cool down and cut it off the cob.
Once completely cool, mix together your corn, mango, red onion, jicama and cilantro. Top with the lime juice, olive oil, and fruit and veggie seasoning. Salt and pepper to taste.
This is even better if you can make it ahead of time and let it meld together in the fridge.
Fresh and tasty!
**If you can't find or don't have the Mexican fruit seasoning, you can sub in chile powder or a pinch of cayenne pepper.
3 mangoes, diced
4 ears of corn
1/2 large red onion, diced
1 pound jicama, diced
handful of cilantro, chopped
3 limes
2 tbsp olive oil
2 tsp Mexican fruit and veggie seasoning**
salt and pepper
Grill your corn until you get nice dark grill marks throughout. Corn doesn't need to be cooked for long. In fact, if it's really good corn, it can usually be eaten straight off the cob. I digress... Let your down cool down and cut it off the cob.
Once completely cool, mix together your corn, mango, red onion, jicama and cilantro. Top with the lime juice, olive oil, and fruit and veggie seasoning. Salt and pepper to taste.
This is even better if you can make it ahead of time and let it meld together in the fridge.
Fresh and tasty!
**If you can't find or don't have the Mexican fruit seasoning, you can sub in chile powder or a pinch of cayenne pepper.
3 comments:
Well, yes, at least you had a good meal to partially make up for it. I still woulda been pretty peeved.
Your personality and your food are both fantastic. I haven't been able to stop checking back here, so I finally put you in my Google reader. :)
Cori, your site is great, and I have a bunch of mangos that are just waiting to be turned into this delicious salad!
let your down cool down. always sound advice. also, thanks for the recipe! will use.
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