Fit for a BBQ

One of my favorite BBQ side dishes is from a recipe I found on the Food TV Network website.

 It is a salad that combines roasted corn and jicama with mango, red onion and cilantro. It's best when made a few hours before, so the clean fresh flavors of the orange/ lime vinegarette can soak into the salad.

I'm sure this will become one of your backyard BBQ standards.

                                            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

Directions

Preheat the oven to 400 degrees F.

Put the ears of corn , with the husks still attached, onto 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

1/2  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. Yield 1 ¼ cups Serves 6