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Source: Hearth, Patio & Barbecue Association

Grilled Corn and Mango Salad
A delightful combination of mango and corn for a delicious salad.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
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3 tablespoons low-fat mayonnaise
2 limes, zested and juiced
1 small Serrano chili, ribs and seeds removed and minced
1/2 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
1/4 cup crumbled cotija, Queso Fresco,or feta cheese
2 tablespoons chopped cilantro
salt and pepper




In a large bowl, whisk mayonnaise, lime juice and zest, Serrano, chili powder,and ½ teaspoon salt. Preheat outdoor grill to 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.


Source: National Mango Board and Hearth, Patio & Barbecue Association





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