Tuesday, June 3, 2014
Corn Mango Salad
1 16 oz. bag frozen (non gmo)corn
2 tablespoons butter
2 fresh limes
1 large garlic clove minced or grated
2 -3 ripe mangos cubed
1-2 jalapenos seeded and chopped fine
2 tablespoons olive oil
Sea salt to taste
1/3 cup chopped cilantro
½ red bell pepper chopped
2 avocados diced
1)Melt butter in a medium high pan, add corn and cook til browned on edges. Add salt and turn off heat.
2)As corn is cooking, chop mango, cilantro, garlic, avocado and red peppers and place in large bowl. Add one jalapeno then taste for hotness.
3)Add oil then lime, corn and more salt and combine. Taste again for salt and spiciness and adjust to your liking.
When chopping jalapeno, use gloves and do not touch your eyes! Taste the pepper to see how hot it is. They are all different and you will have to judge how spicy you want your salad. Wash gloves with soap while on your hands. You will appreciate this the next time you use them.
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