Best Mango Corn Salad Recipes

SHRIMP AND MANGO ADOBADO SALAD WITH ROASTED CORN AND AVOCADO SALSA

Steps:

• Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
• To make the marinade:
• Put the garlic on a cutting board and coarsely chop. Sprinkle with coarse salt and mash the garlic into a paste with the side of the knife. Put the garlic paste in a bowl. Add the cumin, oregano, paprika, black pepper, and cayenne. Mix to combine. Stir in the grapefruit juice, lime juice, and oil. Pour out about 1/3 of the marinade and put into a small bowl. Reserve for dressing the salad.
• Thread the shrimp and mango onto separate skewers and put side-by-side in a baking dish. Pour the remaining marinade over the shrimp and mango; cover with plastic wrap. Put in the refrigerator and allow to marinate for about 30 minutes, flipping the skewers occasionally.
• To make the salsa:
• Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
• Rub the corn with 2 tablespoons of the oil and season with salt and pepper. Put the corn directly on the grill grates (or put in a baking pan if using oven method) and cook until the kernels are slightly charred on all sides, turning every couple of minutes. Remove from the heat. Using a sharp knife, carefully cut the kernels off of the cobs and put in a mixing bowl. Add the avocado, lime juice, onions, bell peppers, jalapeno, cilantro, vinegar, and remaining 1 tablespoon of oil. Season with salt and pepper.
• Grill (or broil) the shrimp until curled, pink and slightly charred on both sides, about 2 to 3 minutes total cooking time. Cook the mangos until grill marks appear, about 1 minute on each side.
• Divide the mixed greens evenly among 4 plates. Drizzle the reserved mango marinade over the greens. Top with shrimp and mango skewers and a couple of spoonfuls of the roasted corn and avocado salsa. Garnish with some chopped cilantro serve with remaining salsa on the side.

CORN SALAD WITH MANGO AND HALLOUMI

Steps:

• To make the vinaigrette, place the olive oil, vinegar, sugar, salt, cumin and smoked paprika in a large bowl and whisk until combined. Taste, and season with pepper and also more salt if needed.
• To prepare the salad, place the ears of corn on a sheet pan and drizzle with olive oil, massaging to coat.
• Heat a medium (10-inch) skillet over medium-high. When hot, add the corn and allow to cook for 2 to 3 minutes on each side, so they char. (The ears don't need to be completely blackened, just parts of them.) Set aside. When cool enough to handle, use a sharp knife to cut the corn from the ears and add to the bowl with the vinaigrette. When the pan has cooled, wipe it out.
• Pat the halloumi cheese with a kitchen towel to remove excess moisture. Heat the same pan you used for the corn over medium-high. When hot, drizzle with 1 tablespoon olive oil, then add the halloumi pieces and cook for 30 to 60 seconds on each side, turning frequently, until they are golden on all sides. Transfer to the bowl with the corn.
• To the bowl, add the mango, cucumbers, mint, cilantro and scallions and toss to combine. Taste and add salt and black pepper to your liking. When you are ready to serve, top with pita chips and toss gently.

CORN AND BLACK BEAN SALAD WITH MANGO AND AVOCADO

Steps:

• Combine all ingredients, except avocado, in a large bowl and mix well. Chill.
• Just before serving, peel and chop avocado. Combine and mix well.

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.

MANGO, JíCAMA AND CORN SALAD

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.

CORN-MANGO SALAD

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.

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, BLACK BEAN, AND MANGO SALAD

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.

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

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.

LOBSTER, MANGO AND CORN SALAD IN WATERMELON AND GRAPEFRUIT VINAIGRETTE

Steps:

• 1. Cook the lobsters in a large pot of boiling salted water for 12 minutes. Let cool and remove the meat from the shells. 2. Chop the tail and joint meat into 1/2 inch pieces and reserve the whole claw meat for garnish. 3. In a medium pot of boiling salted water, cook the corn until tender, about 10 to 15 min. Let cool and cut the kernels from the cob. 4. Toss the lobster meat, corn, mango, red pepper, onion, celery, and cilantro in medium mixing bowl and season with salt and pepper. 5. To make the dressing, puree the watermelon, grapefruit juice, vinegar and Dijon mustard in a food processor or blender for 1 minute. With the motor running, slowly add canola oil. 6. Add about 1/2 cup of dressing to salad mixture, season with salt and white pepper and refrigerate for 2 hours. (Reserve the leftover dressing for another use.) Serve the salad over shredded iceberg lettuce on individual plates and garnish with a lobster claw and whole cilantro leaves.

MANGO, BLACK BEAN AND CORN SALAD

Steps:

• 1. Stir/Whisk together all dressing ingredients 2. In a bowl, mix together mango, black beans, corn and diced avocado 3. Pour on dressing and enjoy!

MANGO CORN SALAD

Steps:

• combine all ingredients, mix with lime juice

CORN-MANGO SALAD

Steps:

• Toss the 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.