Grilled Corn and Mango Salad
- 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
Takes ,
serves 6.
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.
