DistributorsSalsas & sides · CRESPO KITCHEN
Grilled corn and mango salad
Grilled corn and mango with lime dressing, cotija and cilantro.
25 min approx.6 servingsFresh mango
© 2026 National Mango BoardIngredients
- 4 ears corn, husked
- 2 teaspoons vegetable oil
- 3 tablespoons reduced-fat mayonnaise
- Juice and zest of 2 limes
- 1 small serrano chile, seeded and minced
- ½ teaspoon chili powder
- 3 large mangos
- 1 red bell pepper, finely diced
- ¼ cup crumbled cotija cheese
- 2 tablespoons chopped cilantro
- Salt and pepper to taste
Method
- Cut the mango cheeks and scoop out the flesh in cubes, keeping 6 intact peel halves as serving bowls.
- Whisk mayonnaise, lime juice and zest, serrano, chili powder and ½ teaspoon salt together.
- Brush corn with oil, season and grill over medium-high heat for 5–6 minutes, turning until charred in spots.
- Cut off the kernels and toss with dressing, bell pepper and mango. Spoon into the clean mango bowls and finish with cheese and cilantro.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board