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corn salad recipe

Mango Corn Salad Recipe

Mango Corn Salad is a vibrant, refreshing side dish made with sweet ripe mango, juicy corn, colourful peppers, cherry tomatoes, red onion, fresh coriander, and a zesty lime dressing. Quick to prepare and bursting with sweet, tangy, and crunchy flavours, it is perfect for barbecues, picnics, grilled meats, fish, or a light summer meal.
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Prep Time 20 minutes
Cook Time 5 minutes
Course Salad, Side Dish
Cuisine Continental
Servings 6 People
Calories 180 kcal

Equipment

  • 1 Sharp Chef’s Knife
  • 1 Large Mixing Bowl
  • 1 Small Mixing Bowl
  • 1 Measuring Spoons
  • 1 Chopping Board
  • 1 Food-Safe Gloves - Optional
  • 1 Serving Bowl -

Ingredients
  

  • 3 Large Ripe Mangoes
  • 3 Fresh Sweet Corn Cobs
  • 1 Yellow Bell Pepper
  • 1 Orange Bell Pepper
  • 250 g Cherry Tomatoes
  • ½ Large Red Onion
  • 1 Fresh Red Chilli Or Jalapeño
  • ½ Cup Fresh Coriander
  • Juice Of 2 Fresh Limes
  • Zest Of 1 Lime
  • 2 Tablespoons Rice Vinegar
  • 2 Tablespoons Extra-Virgin Olive Oil
  • ½ Teaspoon Fine Salt
  • ¼ Teaspoon Freshly Ground Black Pepper
  • ¼ Teaspoon Chilli Flakes - Optional

Instructions
 

Step 1: Prepare The Corn

  • Remove the husks and silks from the corn cobs.
  • Stand each cob upright on a chopping board.
  • Carefully slice downwards to remove the kernels.
  • Place the kernels into the large mixing bowl.
  • If the corn is firm, blanch it in boiling water for 2–3 minutes, then drain and cool completely.

Step 2: Prepare The Mango

  • Peel the mangoes and remove the flesh from the stones.
  • Dice the mango into bite-sized pieces.
  • Add the diced mango to the bowl with the corn.

Step 3: Chop The Vegetables

  • Dice the yellow and orange peppers.
  • Halve the cherry tomatoes.
  • Finely dice the red onion.
  • Mince the chilli.
  • Roughly chop the coriander.
  • Add the prepared vegetables and herbs to the bowl.

Step 4: Make The Zesty Dressing

  • Add the lime juice and zest to a small mixing bowl.
  • Stir in the rice vinegar and olive oil.
  • Season with salt and black pepper.
  • Add the chilli flakes if using.
  • Whisk until well combined.

Step 5: Combine Everything

  • Pour the dressing over the mango, corn and vegetables.
  • Gently fold everything together with two large spoons.
  • Continue until the dressing lightly coats all the ingredients without crushing the mango.

Step 6: Rest The Salad

  • Taste and adjust the lime juice or salt if needed.
  • Cover and refrigerate for 20–30 minutes if you prefer the salad chilled.
  • Alternatively, allow it to rest for 5–10 minutes at room temperature before serving.

Step 7: Garnish And Serve

  • Transfer the Mango Corn Salad to a serving bowl.
  • Sprinkle with extra coriander if desired.
  • Garnish with a few fresh mango pieces.
  • Finish with a squeeze of fresh lime and serve.

Notes

  • 🥗 Fresh & Vibrant: Use ripe but firm mangoes and fresh sweet corn for the best flavour and texture.
  • 🍋 Zesty Dressing: Add the lime juice just before serving for a bright, refreshing finish.
  • 🌶️ Adjust the Heat: Reduce or increase the chilli according to your preferred spice level.
  • 🌽 Corn Options: Fresh corn is ideal, but well-drained frozen or tinned sweetcorn can also be used.
  • 🥭 Gentle Mixing: Fold the ingredients together carefully to prevent the mango from becoming mushy.
  • ❄️ Best Served Fresh: Chill for 20–30 minutes before serving, and enjoy within 24 hours for the best texture.
  • 🍗 Serving Idea: Serve alongside grilled chicken, fish, prawns, suya, or other barbecue dishes.
  • 🥑 Easy Variation: Add avocado, black beans, or cucumber to make the salad more substantial.
Keyword Mango Corn Salad