Grilled Mexican Corn Salad

From 'clipping cooking' site.....

Servings:  4

4 medium corn on the cob, husked
1 sprays cooking spray
6 medium red radishes, thinly sliced
1 medium jicama, cut into 1/4" cubes
1 medium ripe mango, cut into 1/2" cubes
2 TB fresh cilantro, chopped
3 TB fresh lime juice
2 TB extra virgin olive oil
1/2 tsp. ground cumin
1/4 tsp. table salt
1/4 tsp. cayenne pepper
1 large ripe tomato, (or 2 small)  tomatoes, sliced into eight 1/4" slices

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.

Add radishes, jicama, mango, cilantro, lime juice, oil, cumin, salt and pepper to bowl; mix to combine.

Place 2 slices of tomato on each of 4 plates and top each with 3/4 cup of corn mixture.