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Grilled Mexican Corn Salad With Mango and Jicama

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.0042
Energy (kCal)304.6723
Carbohydrates (g)70.7349
Total fats (g)1.3378
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat stovetop grill pan or an outdoor grill. Lightly spray corn with cooking spray and grill until browned on all sides, turning occasionally, about 7 to 10 minutes; remove from heat and allow to cool. When cool enough to handle, slice off kernels with a knife into a large bowl. | 2. Add radishes, jicama, mango, cilantro, lime juice, oil, cumin, salt and pepper to bowl; mix to combine. | 3. Place 2 slices of tomato on each of 4 plates and top each with 3/4 cup of corn mixture. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn 4 husked - - - -
    cooking spray - - - -
    radish 6 sliced 4.32 0.9179999999999999 0.1836 0.027000000000000003
    jicama 1 cut 250.42 58.1238 4.7448 0.5931
    mango 1 cut - - - -
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    lime juice 3 tablespoons 11.3438 3.8206 0.1906 0.0318
    extra virgin olive oil 2 tablespoons - - - -
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    table salt 1/4 teaspoon 0.0 0.0 0.0 0.0
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    tomato 1 sliced 32.76 7.0798 1.6016 0.364

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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