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Gallery Corn-Mango Salad Recipe Summary Servings: 8
Ingredients Ingredient Checklist 6 cups fresh corn kernels (from 6 cooked ears of corn) 1 large mango, peeled and cut into 1/4-inch dice (2 cups) 10 scallions, white and pale-green parts only, cut into very thin matchsticks 1/4 cup thinly sliced fresh red chile (1 to 2 chiles) 1 cup fresh lime juice (about 7 limes) 1 1/4 teaspoons coarse salt
Gallery Corn-Mango Salad
Recipe Summary Servings: 8
Gallery
Corn-Mango Salad
Corn-Mango Salad
Corn-Mango Salad
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 6 cups fresh corn kernels (from 6 cooked ears of corn) 1 large mango, peeled and cut into 1/4-inch dice (2 cups) 10 scallions, white and pale-green parts only, cut into very thin matchsticks 1/4 cup thinly sliced fresh red chile (1 to 2 chiles) 1 cup fresh lime juice (about 7 limes) 1 1/4 teaspoons coarse salt
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Corn-Mango Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Corn-Mango Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
