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directions:
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.
Contributed by The National Mango Board
grilled corn and
mango salad
Makes 6 servings
Prep time: 20 minutes
Cooking time: 5 minutes
ingredients:
3 tablespoons low-fat mayonnaise
2 limes, zested and juiced
1 small Serrano chili, ribs and seeds removed
and minced
½ teaspoon chili powder
4 ears corn, husks removed
2 teaspoons vegetable oil
3 mangos (about 2 pounds) (2 mangos peeled,
pitted and diced, 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)
1 red bell pepper, finely diced
¼ cup crumbled cotija, queso fresco or feta cheese
2 tablespoons chopped cilantro
Salt and pepper
