RECIPE FOR THOSE LAZY, HAZY, CRAZY DAYS OF SUMMER

MANGO, JICAMA AND CORN SALAD

Here’s a bright and refreshing salad. Can be prepared in 45
minutes or less but requires additional unattended time.

6 ears fresh corn
6 small mangoes, peeled, pitted, coarsely chopped
2 pounds jicama, peeled, chopped
1 cup chopped red onion
1/2 cup fresh chopped cilantro
1/2 cup fresh lime juice

Cook corn in pot of boiling salted water 2 minutes. Drain
and cool corn. Cut off enough kernels to measure 4 cups
(reserve remaining corn for another use). Place corn in
medium bowl. Add mangoes, jicama, red onion, cilantro and
lime juice. Toss to combine. Season to taste with salt and
pepper. Cover and refrigerate until cold. (Can be prepared
3 hours ahead. Keep refrigerated.) Serve cold.

Serves 8.

Bon Appetit
June 1996