Marina Beach Salad with charred corn and mango!

July 13, 2021 (Last Updated: July 27, 2021)

Reminding me of the corn on the cobs at Marina beach and mangoes from summer, this charred corn and mango salad happened just like that.

I was reading about how easy it is to grow rocket leaves. Should I ever have that garden space ( and the interest to do it), this would surely make a useful one at home. I’ve only used it in salads and pestos, so if you have other interesting ways to cook with this, let me know!

We are also big on Jalapenos here – and mangoes go so well with some spices, so why not. If you’re not a fan, leave it out. Mangoes because it’s in season here – but I’d think any ‘fleshy’ fruit would be delicious in this too.

Charred Corn and Mango Salad

I say this is a party in your mouth! You wont even feel like eating a boring raw vegetable dish. The textures and flavours are so unique – smoky charred corn, cool and sweet mangoes ( chill the mango, if you can), the spicy kick from jalapenos and the peppery rockets. We love this and make it all through summer here in Australia.

As I always believe in – we are conditioned to think salads are boring dishes with raw and boiled vegetables. In reality, they are an amazing way to include vegetables and fruits with beautiful textures and flavours.

Charred Corn and Mango Salad

Flavour explosion in this salad with charren corn, sweet mangoes, crunchy cucumbers and a balsamic dressing.
Course Salad
Cuisine World Vegeterian
Keyword Salads
Prep Time 15 minutes
Cook Time 5 minutes
Servings 2


Salad Ingredients

  • 1 mango I've used Kensington Pride mango here, but any fleshy sweet variety would work.
  • 1 corn cob
  • 1 cucumber
  • 1/2 bell pepper I used a yellow one, but any will do.
  • 2 tbsp jalapenos I used jarred jalapenos
  • 2 cups rocket leaves or any salad greens


  • 2 tsp balsamic vinegar
  • 1 tbsp olive oil split between corn, salad leaves and dressing
  • 2 tsp lemon juice
  • 1/2 tsp chilli flakes
  • 1/2 tsp salt


Preparing Charred Corn

  • In a bowl, mix 1 tsp olive oil, 1/4 tsp red chilli powder and a dash of salt. Keep aside
  • Roast a cob of corn on a open flame until it's charred to your liking.
  • Brush the chilli oil mix over it and carefully slice the corn off the cob. This step of applying oil is optional, but I think it adds really good flavour and it feels like a beach party in your mouth.

Preparing Salad Leaves

  • Wash and dry the salad leaves throughly. I use a salad spinner for it. If you don't have one, wash and drain, then use a dry cloth to remove all moisture from it.
  • Drizzle a dash of olive oil and massage the leaves well. Keep aside.

Assembling the Salad

  • Chop one mango into small cubes. Make thin strips out of a cucucmber and swirl lightly. Chop bell peppers, if using.
  • In a serving plate, arrange the salad leaves, top with charred corn, chopped mangoes, cucumber swirls, jalapenos.
  • Whisk balsamic vinegar, lemon juice, olive oil and pour over the salad.
  • You can top this with nuts or seeds of your choice.

This recipe was first shared on my Instagram in November 2019

Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about your preferences and will help other readers.

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