MANGO AND GRILLED CORN SALSA

 

This salsa is a great dipping salsa, or served with salmon, over a grilled chicken salad or over any seafood or fish dish. The juicy mango flavors combine quite well with the grilled corn. Peach and other fruits such as nectarines can be substituted.

Yield: 3 cups or 6 servings

2 large ears yellow or white corn, grilled

1 Tablespoon good-quality olive oil, preferably Spanish

1 small green or red bell pepper, chopped

1 medium white onion, chopped into ¼ inch pieces

2 ripe mangos, chopped

1 Tablespoon crushed caribe chile or to taste or ½ teaspoon minced habernero chile

1 Tablespoon freshly squeezed lime juice (1 lime)

½ teaspoon salt

  1. Preheat grill to 400F (205C). Shuck corn, then brush with olive oil. Place corn on grill. Rotate corn as it chars on edges of kernels. When corn is cool enough to handle, slice kernels off cobs into a nonreactive bowl. Add remaining ingredients, then taste and adjust seasonings, if desired. Allow to set about 30 minutes before serving.

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