Whew, it's been busy around here! Way back before the big trip to Annapolis and the excitement behind the bar at Emilia Romagna, I promised you one more mango recipe from Kimber's and my foray through West Side Market in Cleveland. Hope you weren't holding your breath waiting for this one...you can exhale now. Feel better?
This is a simple salsa...pretty traditional really, and versatile. Scoop it up with tortilla chips or pile it onto tacos or grilled chicken or pork chops. No matter how you use it, this fresh combo of sugary summer corn and tart lime, lush mango and perky peppers, and the classic contrast of sweet and heat, it is the star of your show.
The tacos pictured above were a sort of Caribbean/Mexican fusion using jerk chicken breast, corn and mango salsa, crema and cilantro - a little sprinkle of cotija topped them off. Experiment with your own favorite way to use it!
Sweet Corn and Mango Salsa
- 1 mango, small yellow, champagne type
- 2 leftover cooked ears of corn, kernels cut off cob
- 1/2 small red onion, diced small
- 2 tablespoons red bell pepper, diced small
- 1 jalapeno, ribs & seeds removed, minced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- salt and pepper, to taste
- 1/4 teaspoon cumin
Combine all ingredients. Serve!
Great as a dip with tortilla chips, on grilled meats or on fish or chicken tacos!