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Corn-Mango Salad

Red chile and lime juice impart a bracing freshness to the dressing for corn-and-mango salad; the salad's flavors soften the assertiveness of the vinaigrette's.

  • Servings: 8

Source: Martha Stewart Living, July 2005


  • 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


  1. Toss corn, mango, scallions, chile, lime juice, and salt in a large bowl. Refrigerate, covered, 30 minutes, or up to 2 days. Serve cold or at room temperature.

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