Grilled Corn and Mango Salad

Prep Time
20 min.
Cook Time
5 min.

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


  • 3 tbsp low-fat mayonnaise
  • 1 small Serrano chili, ribs and seeds removed and minced
  • 4 ears of corn, husks removed
  • 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)
  • 1/4 cup crumbled cotija, queso fresco or feta cheese
  • Salt and pepper
  • 2 limes, zested and juiced
  • 1/2 tsp chili powder
  • 2 tsp vegetable oil
  • 1 red bell pepper, finely diced
  • 2 tbsp chopped cilantro

Results will show the 20 closest retailers to the zip code or city entered. For results closest to where you live we recommend using your zip code.


  1. In a large bowl, whisk mayonnaise, lime juice and zest, Serrano, chili powder and ½ teaspoon salt.
  2. 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.
  3. Remove from grill and using chef’s knife, cut corn from cob into large bowl containing dressing.
  4. Fold in bell pepper and diced mango; top with mango, cheese and cilantro.
  5. Serve at room temperature or chilled in individual mango cheek bowls.
Categories: Salads