Fresh Corn And Mango Salad

Sweet mango, fresh corn, cherry tomatoes, crunchy peppers, and zingy lime join forces in this outside-of-the-box Fresh Corn And Mango Salad! It’s a perfect summer side to pretty much anything.

Have you ever craved a salad with a thousand things in it? Something that tantalizes your taste buds with so many flavors and textures, you can’t think straight? Well, I do, a lot. There’s nothing I love more than a giant bowl of crunchy, juicy, chewy, citrus-tinged vegetables, and I crave them in the summertime.

There are obviously many different ways to make a salad that fits this description. I tend to walk on the weirder side when it comes to food, so my favorite odd couple right now is mango and red onion. Odd, yes; delicious, also yes! And when you build onto that combo, particularly in the realm of cold veggie salads, you’ll see how magical it can get.

This fresh corn and mango salad features the sweet juiciness of those two ingredients, plus red onion, tomato, bell peppers, cilantro, and red chile—all mixed up with the zap of rice vinegar and lime juice. Oh, guys, it doesn’t get any more heavenly than this crunchy, juicy salad. Your taste buds won’t know what to do at first, but they’ll relax and enjoy it after a few bites!

This fantastic recipe comes (with permission) from our friend Heather Christo’s book, Pure Delicious.

Is Fresh Corn And Mango Salad Healthy?

This salad is absolutely healthy! Every ingredient is raw, whole, and full of nutrients. The mango, lime juice, tomatoes, and peppers contain lots of vitamin C and other antioxidants. The peppers and corn are responsible for a big dose of vitamin A, while the mango and corn both give lots of fiber to this side dish. The fat in this recipe mostly comes from avocado oil, which contains mostly healthy unsaturated fat. There isn’t much protein in this recipe, but it functions very well as a side to a larger meal.

Overall, this recipe is vegan, gluten-free, and Paleo-friendly.

Raw Corn? Really?

If you’ve never had raw corn, don’t worry—you’re not alone. Most people boil, grill, roast, or otherwise heat up their corn before they eat it. And usually, I do too! But raw corn can be delicious, and it gives you a sweet juiciness that is remarkably different from cooked corn. Just remember: if you’re going to eat corn raw, please buy sweet corn. Field or “dent” corn doesn’t taste nearly as pleasant as sweet corn when it’s raw.

If you’re not used to husking (or shucking, depending on where you live) your own corn, it’s easy! Just pull off the outer green layers, then grab the silk strands in bunches from the top of the ear and pull downward. They’re easy to tear off, so make sure to get as many off as possible so they don’t end up stuck in your teeth.

Serving Suggestions

This stunning summertime salad is made to pair with other dishes! Try it with practically any grilled meat. I particularly love to add this salad to a plate of Vietnamese Grilled Chicken, but it also goes well with Lamb Kabobs, Grilled Pork Tenderloin, and Beef Stir-Fry. Add a starch of some kind, such as Borracho Beans, brown rice, or Easy Oven-Roasted Potatoes for a full meal!

Recipe