Heather Christo

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COOK TIME N/AFresh Corn and Mango Salad

SERVES 4-6

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.

CORN SALAD

INGREDIENTS

  • 2 ears fresh corn, husked
  • 2 fresh mangoes, peeled, pitted, and diced
  • 1⁄2 yellow bell pepper, cut into small dice
  • 1⁄2 orange bell pepper, cut into small dice
  • 1 cup cherry tomatoes, halved
  • 1 red chile, minced
  • 1⁄2 red onion, cut into small dice
  • 1⁄2 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
  • Kosher salt

DIRECTIONS

  1. Use a sharp knife to cut the corn kernels from the cobs. Place in a large bowl.
  2. 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 © 2016, Heather Christo LLC

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