Charred Corn and Mango Salad
Flavour explosion in this salad with charren corn, sweet mangoes, crunchy cucumbers and a balsamic dressing.
Servings 2
Ingredients
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
Dressing
- 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
Instructions
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.