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Corn, Mango and Chile Salad Cups

Corn, Mango and Chile Salad Cups

The flavors of summer really come out in this salad, blending sweet corn with a kick of chili powder and the fruitiness of mango for a dish that goes well with just about any summertime dish, especially the grilled ones. Just be sure to get non-GMO corn (i.e. organic).


Serves 4




1 pound sweet corn (fresh or frozen)


1 mango, diced


1/2 teaspoon chili powder


1/4 cup mayonnaise


Salt, to taste


Freshly ground black pepper, to taste


4 tablespoons freshly chopped cilantro


drizzle olive oil




If using fresh corn, boil in salted water for about 20 minutes. Drain and remove corn from stalk when cool. If using frozen corn, cook according to package directions.


In a medium bowl, mix together the corn and mango. Add the chili powder, mayonnaise, salt, and pepper. Drizzle the olive oil and mix gently.


Just before serving, add the freshly chopped cilantro. Serve in small cups when entertaining a large crowd.

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