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Mango and Corn Salad with Curry Vinaigrette

Makes: 6 servings
Prep 20 mins Grill 12 mins
Mango and Corn Salad with Curry Vinaigrette
Ingredients
  • 4  medium fresh ears of sweet corn, cleaned
  • 2 - 3  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)
  • Servings Per Recipe 6,
  • cal. (kcal) 190,
  • Fat, total (g) 11,
  • sat. fat (g) 2,
  • carb. (g) 25,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 14,
  • pro. (g) 2,
  • vit. A (IU) 826,
  • vit. C (mg) 27,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • sodium (mg) 206,
  • Potassium (mg) 319,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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