Grilled Corn and Mango Salad


    Servings: 6
    PREP TIME: |Cook Time:
    Recipe Categories: Vegetarian, Appetizers & Side Dishes


    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 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.


    Nutritional analysis per serving (for 6 servings): Calories 220; Protein 5 g; Carbohydrates 39 g; Fat 7 g; 11% Calories from Fat; Cholesterol 7 mg; Sodium 248 mg; Potassium 513 mg; Fiber 5 g
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