A fresh salad, packed with sweet and crunchy raw corn kernels, juicy mango and ripe cherry tomatoes. The green onion, jalapeno, cilantro and lime bring depth and spice to the salad.
Tips:
I like to cut my corn of the cob on a dishcloth. It helps the kernels to not bounce around after they have been sliced off of the cob.I also like to use a serrated knife (bread knife) which makes this process easier!
1) Cut all of the corn off of the cob, and place the kernels into a large bowl.
2) Add the mango, onion, cherry tomatoes, cilantro, jalapeno, oil and lime juice. Stir to combine. Season with kosher salt to taste.
3) Serve at room temperature or chilled. If you have them, garnish with purple chive blossoms.
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Someone said to me recently “I can’t wait for Summer so you can make that wonderful corn salad again, I have dreams of it!”. This is the recipe I use. Thank you for sharing it with us. I made it at least 10 times during corn season.
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