Mango and Corn Salad with Curry Vinaigrette

You actually grill the fruit and the corn for this fresh and colorful side salad. Serve it with beef, pork, or chicken at your next cookout.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Grill: 12 mins
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Mango and Corn Salad with Curry Vinaigrette
Ingredients
4
medium fresh ears of sweet corn, cleaned
2
large mangos
1
medium red onion
1
teaspoon olive oil
4
tablespoons olive oil
2
tablespoons fresh lemon juice
1
teaspoon sugar
1/2
teaspoon curry powder
1/2
teaspoon salt
1/8
teaspoon black pepper
3
cups fresh arugula
Directions
  1. Carefully cut kernels from corn cobs. You should have about 2 cups. Seed and peel mangoes. Cut each mango into 12 slices. Peel the outer layer off the onion. Cut onion into 6 wedges, leaving the root end intact so wedges stay together.
  2. For a charcoal grill, place a 9- to 10-inch cast iron skillet on the grill rack directly over medium-hot coals. Heat skillet for 2 to 3 minutes. Add corn kernels and the 1 teaspoon oil. Cook and stir constantly for 6 to 8 minutes or until corn kernels are golden brown. Remove skillet from the grill; transfer corn kernels to six individual serving bowls. Set aside. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place cast iron skillet on the grill rack directly over the heat for 2 to 3 minutes. Add corn. Cook and stir as directed above.)
  3. In a medium bowl combine mango slices and onion wedges; drizzle with 1 tablespoon of the remaining oil. Toss gently to coat. For a charcoal grill, place mango slices and onion wedges on the grill rack directly over medium-hot coals. Grill mango for 3 to 5 minutes or until lightly browned, turning to brown evenly. Grill onion wedges for 5 to 6 minutes or until golden brown and crisp-tender, turning to brown evenly. Transfer mango slices and onion wedges to the medium bowl. (For a gas grill, reduce heat to medium. Place mango slices and onion wedges on grill rack directly over heat. Cover and grill as above.)
  4. For dressing, in a small bowl combine lemon juice, sugar, curry powder, salt and pepper. Slowly whisk in the remaining 3 tablespoons oil until well combined. Add 1 tablespoon of the dressing to the mango mixture; toss gently to coat. Drizzle arugula with about half of the remaining dressing; toss to coat. Add arugula to corn; add mango and onion wedges. Drizzle with any remaining dressing. Makes 6 servings.
Nutrition Facts (Mango and Corn Salad with Curry Vinaigrette)
    Per serving:
  • 190 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 206 mg sodium,
  • 25 g carb.,
  • 3 g fiber,
  • 14 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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