Corn mango salad is a vibrant and refreshing dish that combines sweet corn kernels, ripe mangoes, and crisp red onions. It's a perfect side dish or light lunch and can be easily customized to suit your taste preferences. Whether you like it spicy, tangy, or mild, there's a recipe out there to suit your palate. Read on to discover the best corn mango salad recipes that'll tantalize your taste buds and leave you craving more.
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ROASTED CORN, JICAMA AND MANGO SALAD
Provided by The Hearty Boys
Categories side-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled, shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
- Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.
- In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.
CORN-MANGO SALAD
Red chile and limejuice impart a bracing freshnessto the dressing for corn-and-mango salad; the salad's flavorssoften the assertiveness of the vinaigrette's.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Toss corn, mango, scallions, chile, lime juice, and salt in a large bowl. Refrigerate, covered, 30 minutes, or up to 2 days. Serve cold or at room temperature.
MANGO, JíCAMA AND CORN SALAD
Categories Salad Citrus Fruit Herb Onion Vegetable Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Lime Mango Corn Summer Chill Healthy Bon Appétit
Yield Serves 8
Number Of Ingredients 6
Steps:
- Cook corn in pot of boiling salted water 2 minutes. Drain and cool corn. Cut off enough kernels to measure 4 cups (reserve remaining corn for another use). Place corn in medium bowl. Add mangoes, jicama, red onion, cilantro and lime juice. Toss to combine. Season to taste with salt and pepper. Cover and refrigerate until cold. (Can be prepared 3 hours ahead. Keep refrigerated.) Serve cold.
ROASTED CORN, BLACK BEAN, AND MANGO SALAD
Make and share this Roasted Corn, Black Bean, and Mango Salad recipe from Food.com.
Provided by LoriInIndiana
Categories Black Beans
Time 45m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large non stick skillet over medium-high heat.
- Add garlic and cook, stirring, until fragrant, about 30 seconds.
- Stir in corn and cook, stirring occasionally, until browned, about 8 minutes.
- Transfer the corn mixture to a large bowl.
- Stir in mango, beans, onion, bell pepper, lime juice, chipotle pepper, cilantro, cumin, and salt.
- Serve at room temperature.
- TIP: Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.
- MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours. Serve at room temperature.
Nutrition Facts : Calories 168, Fat 2.1, SaturatedFat 0.3, Sodium 76.7, Carbohydrate 34.1, Fiber 6.9, Sugar 7.8, Protein 6.9
ROASTED CORN, BLACK BEAN AND MANGO SALAD
Steps:
- Heat oil in a large nonstick skillet over medium high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt.
ROASTED CORN, JICAMA AND MANGO SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
- Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.
- In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.
PORK TENDERLOIN WITH CORN PANZANELLA SALAD AND YOGURT WITH MANGO
This is perfect for a relaxing summer weeknight dinner; wiping down and reusing the skillet will cut down on cleanup after the meal!
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300 degrees F.
- Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool.
- Put 1 tablespoon of the vinegar, the tomatoes and their juices, the garlic and 1/4 teaspoon salt in a large bowl, and toss together.
- Heat 2 teaspoons of the oil in a large nonstick skillet over high heat. Add the corn and spread in a single layer. Cook until blackened in spots, about 3 minutes. Add the chiles and onions and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Transfer the mixture to the bowl with the tomatoes. Set aside.
- Increase the oven temperature to 400 degrees F and wipe out the skillet. Sprinkle the pork with 1/2 teaspoon salt and some pepper. Heat the remaining 2 tablespoons oil in the skillet. Add the pork and cook, turning as needed, until brown on all sides, about 5 minutes. Brush with the remaining 1 tablespoon vinegar. Roast until the internal temperature of the pork registers 145 degrees F on an instant-read thermometer, 25 to 30 minutes. Transfer the pork to a cutting board to rest for a few minutes and then slice.
- Add the bread and cilantro to the corn salad and gently stir together. Divide the pork and salad evenly among four plates. Divide the yogurt and mango evenly among four small bowls, to serve on the side.
Tips:
- Choose ripe, sweet corn and mangoes: This will ensure the best flavor for your salad.
- Use fresh herbs: Cilantro, mint, and basil are all great options that will add a pop of flavor to your salad.
- Don't overcook the corn: It should be cooked just until it is tender, but still has a slight crunch.
- Let the salad cool before serving: This will help the flavors to meld together.
- Serve the salad with a squeeze of lime juice: This will brighten up the flavors and add a touch of acidity.
Conclusion:
With its vibrant colors, sweet and tangy flavors, and refreshing crunch, corn mango salad is a perfect dish for summer gatherings. It's easy to make, healthy, and absolutely delicious. So next time you're looking for a side dish that will wow your guests, give this recipe a try!
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