Grilled Corn and Mango Salad
Recipe courtesy of National Mango
Makes 6 servings
3 T. low-fat mayonnaise
2 limes, zested and juiced
1 small Serrano chili, ribs and seeds removed and minced
½ t. chili powder
4 ears corn, husks removed
2 t. vegetable oil
3 mangos, about 2 lbs.
1 red bell pepper, finely diced
¼ c. crumbled cotija, queso fresco or feta cheese
2 T. chopped cilantro
Salt and pepper
Peel, pit and dice two of the mangos, and save hollowed mango cheeks for bowls. Cut cheeks off of remaining mango and scoop out enough mango flesh to form a shallow bowl, dice for garnish.
In a large bowl, whisk mayonnaise, lime juice and zest, Serrano, chili powder and ½ teaspoon salt. Preheat outdoor grill or indoor grill pan over medium-high heat. Brush corn with vegetable oil and season with salt and pepper. Grill corn, turning occasionally to char all sides, 5 to 6 minutes. Remove from grill and using chef’s knife, cut corn from cob into large bowl containing dressing. Fold in bell pepper and diced mango; top with mango, cheese and cilantro. Serve at room temperature or chilled in individual mango cheek bowls.