Mango Salsa

Make the salsa ahead and keep refrigerated in a sealed container

Serves 4

Time 15 minutes

Ingredients

1 ear corn, husks and silks removed, washed
1 large mango, washed, skin removed, meat cut into small pieces, pit discarded
1/4 cup red onion, finely chopped
1 tablespoon Italian parsley, washed, leaves only, finely chopped
1 garlic clove, skin on, charred in an open flame
1 tablespoon olive or safflower oil
1/2 teaspoon fresh lemon juice
Sea salt and pepper to taste

Method

Grill or oven roast the corn in a 400 F oven for 15 minutes or until lightly browned. Let cool and remove the kernels. Discard the cob. Clean off the charred skin from the garlic, finely chop, add to a bowl with the corn kernels, mango, onion, parsley, olive oil, and lemon juice. Toss well. Taste and season with sea salt and pepper.

 

-Recipe courtesy of David Latt