Memorial Day Weekend will be here before you know it! This year we’re ditching our usual corn on the cob in favor of this tasty twist, fresh from the pages of Heather Christo’s Pure Delicious. Give the super-simple salad a spin and make sure to stay tuned for more of her “allergen-free” favorites.
FRESH CORN AND MANGO SALAD
Serves 4-6 | Prep: 10 minutes
The first time I ate raw corn, I was shocked at how sweet and delicious it was. The little kernels burst in my mouth with a perfect little pop! When you pair raw corn with sweet mango and lots of fresh herbs, sharp red onion, and spicy chile, you get a salad that is absolutely perfect as a side dish or topping for any kind of protein. Frankly, I could just eat this whole bowl with a spoon.
2 ears fresh corn, husked
2 fresh mangoes, peeled, pitted, and diced
½ yellow bell pepper, cut into small dice
½ orange bell pepper, cut into small dice
1 cup cherry tomatoes, halved
1 red chile, minced
½ red onion, cut into small dice
½ cup minced fresh cilantro
2 tablespoons rice vinegar
Grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon avocado oil or olive oil
- Use a sharp knife to cut the corn kernels from the cobs. Place in a large bowl.
- Add the remaining ingredients to the bowl and mix well. Serve immediately or cover and refrigerate until ready to serve, up to 2 days.
Reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Heather Christo LLC
What will you be making this Memorial Day? Share with us in the comments below!