Corn and Mango Salsa

Cook ears of corn according to your preference, either steam them or roast them on the grill. Cool and remove corn from the cob and place in a bowl. Add poblano, jalapeno, tomatoes, mango, and red onion.

Once you have the garlic diced, add the salt to the garlic and use the side of your knife to mash it into a paste. This prevents large chunks of garlic from making it into the salsa. Add garlic paste to the bowl along with the lime juice and chopped cilantro. Stir ingredients to combine and taste to see if additional salt is needed.

Chill before serving. Don’t make this too far in advance, as the salsa will get runny.

This salsa is great with chicken or pork tacos and, of course, it’s delicious with tortilla chips.

* If fresh corn is not in season, you can use frozen corn. Just saute corn in a little bit of olive oil first.
* I use fresh tomatoes during the summer, but grape tomatoes are great in the off season. They have great flavor and can be halved or quartered for the perfect size.