Corn-Mango Salad

Name: Corn-Mango Salad
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

6 ingredients

3 steps

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

1

Toss the corn, mango, scallions, chile, lime juice, and salt in a large bowl.
2

Refrigerate, covered, 30 minutes, or up to 2 days.
3

Serve cold or at room temperature.