Grilled Corn and Mango Salad

Grilled Corn and Mango Salad
Servings: 6
Prep Time: 20 min. | Cook Time: 5 min.

3 tablespoons low-fat mayonnaise

2 limes, zested and juiced

1 small Serrano chili, ribs and seeds removed and minced

½ teaspoon chili powder

4 ears corn, husks removed

2 teaspoons vegetable oil

3 mangos (about 2 pounds)

(2 mangos peeled, pitted and diced, save hollowed mango cheeks for bowls; Cut cheeks off of remaining mango and scoop out enough mango flesh to form a shallow bowl, dice for garnish)

1 red bell pepper, finely diced

¼ cup crumbled cotija, queso fresco or feta cheese

2 tablespoons chopped cilantro

Salt and pepper


1. In a large bowl, whisk mayonnaise, lime juice and zest, Serrano, chili powder and ½ teaspoon salt.

2. Preheat outdoor grill or indoor grill pan over medium-high heat. Brush corn with vegetable oil and season with salt and pepper.

3. Grill corn, turning occasionally to char all sides, 5 to 6 minutes.

4. Remove from grill and using chef’s knife, cut corn from cob into large bowl containing dressing.

5. Fold in bell pepper and diced mango; top with mango, cheese and cilantro.

6. Serve at room temperature or chilled in individual mango cheek bowls.


Nutritional analysis per serving (for 6 servings): Calories 220; Protein 5g; Carbohydrates 39g; Fat 7g; 11% Calories from Fat; Cholesterol 7mg; Sodium 248mg; Potassium 513mg; Fiber 5g

Recipe and image courtesy of the National Mango Board (