Go Back
+ servings
Grilled Corn and Mango Salad

Grilled Corn and Mango Salad

Course Salad, Side Dish
Diet Vegetarian
Prep Time 20 minutes
Cook Time 5 minutes
Servings 6


  • 3 tbsp low-fat mayonnaise
  • 2 limes, zested and juiced
  • 1 small Serrano chili, ribs and seeds removed and minced
  • 1/2 tsp chili powder
  • 4 ears of corn, husks removed
  • 2 tsp 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 tbsp chopped cilantro
  • Salt and pepper


  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.

Recipe Notes

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