It’s grilling season in Texas and there is nothing better than the intense contrast of smoky, golden corn kernels, vibrant mango chunks, and crumbly queso fresco. This bright mix of flavors is perfect served up as a salad, salsa or side dish.
Roasted Corn and Mango Salad
When my husband was young, he lived next to a corn field on a ranch in Driscoll, Texas. Every year, the stalks would grow tall and he would watch his father harvest them on his tractor.
The rancho had a store where they sold all kinds of delicious foods and ingredients made from corn. It was an experience that still lives with him and to this day, he prefers corn harvested in Texas and will go out of his way to support his local growers.
Every year on the 4th of July, we get a little extra nostalgic, just after harvesting season My husband loves to have plenty of corn dishes on the table. And one of his favorites is my roasted corn and mango salad. It’s a family favorite.
Corn is an ancient ingredient first produced in Mexico by the Aztecs. Corn is the base for many classic Mexican and Tex-Mex dishes. It can be eaten a number of ways, including being ground into meal for breads, tortillas and tamales or even used as a thickener for soups and drinks, like atole.
Mexican corn, or maize, is a treasured ingredient in Mexican food culture. In fact, corn grew wild in Mexico for over 12,000 years until it was finally domesticated by indigenous Mexicans around 5,000 years ago.
Ancient corn looked much different than it does today. The original plant, called teosinte, was much smaller and produced fewer kernels, making it much more difficult to harvest. Through centuries of Mexican ingenuity, corn developed into the plump, juicy kernels we know and love today.
The plump, golden kernels are roasted until they are soft, sweet and brimming with flavor. Then I chop fresh, juicy mango and mix it all together for a delicious and refreshing summer salad. I add some serrano chiles to this recipe for an extra kick of flavor that my husband just loves.
It’s grilling season in Texas and there is nothing better than the intense contrast of smoky, golden corn kernels, vibrant mango chunks and crumbly queso fresco. This bright mix of flavors is perfect served up as a salad, salsa or side dish. Enjoy!
Roasted Corn and Mango Salad
Yield 4-6 Serves
It’s grilling season in Texas and there is nothing better than the intense contrast of smoky, golden corn kernels, vibrant mango chunks and crumbly queso fresco. This bright mix of flavors is perfect served up as a salad, salsa or side dish.
Ingredients
3 tablespoons mayonnaise
2 limes, zested and juiced
1 small Serrano chili, ribs and seeds removed and minced
1/2 teaspoon chili powder
4 ears corn, husks removed
2 teaspoons vegetable oil
2 mangos peeled, pitted and diced
1 red bell pepper, finely diced
1/4 cup crumbled queso fresco
2 tablespoons chopped cilantro
Salt and pepper
Instructions
In a large bowl, whisk mayonnaise, lime juice and zest, Serrano, chili powder and ½ teaspoon salt. Preheat outdoor grill or indoor grill pan over medium-high heat. Brush corn with vegetable oil and season with salt and pepper. Grill corn, turning occasionally to char all sides, 5 to 6 minutes. Remove from grill and using a knife, cut corn from cob into large a bowl containing dressing. Fold in bell pepper and diced mango; top with mango, cheese, and cilantro. Season with salt and pepper. Serve chilled.
Notes
Can be made a day in advance.
Courses Lunch, Dinner
Cuisine Mexican
My family loves salad and this is a good addition to my recipe. Can I substitute olive oil to the vegetable oil? I guess the olive oil would add some distinct taste to the salad. Or if u can suggest other oil remedies to add other than vegetable oil. Thank you