Carrie’s Experimental Kitchen

Tropical Corn Salad

This Tropical Corn Salad made with fresh corn on the cob, mangoes, fresh mint and pineapple juice is light and refreshing.

This Tropical Corn Salad made with fresh corn on the cob, mangoes, fresh mint and pineapple juice is light and refreshing

I’ve decided that since the next few months will be busy and hectic, I would revisit some of my original recipes I created back in 2011; many of which are included in my cookbook. Believe it or not, I haven’t made most of these recipes since the original post as I’m always trying to experiment with new recipes to share here on the blog.

Tropical Corn Salad

It’s a shame too because they are all really good and easy to follow. When I started blogging, I also wasn’t sure how to organize my recipes, so many of the begging recipe posts had entire meals posted into one post. As an aside, the photos could really use some updating as well! I had some leftover corn on the cob from a weekend barbecue so I decided to start with this Tropical Corn Salad.

https://amzn.to/2I8Z9rT

I think the family really likes the idea of revisiting the cookbook because when I made this salad again recently to serve with some grilled pork chops, they immediately remembered how delicious it was and were excited to eat it again. This Tropical Corn Salad with fresh corn on the cob, mangoes, fresh mint and pineapple juice is so light and refreshing it reminds me of sitting on a beach, listening to the ocean waves with a tropical drink in hand. 🙂

It makes a wonderful salad to serve as a side with grilled meat, fish and poultry and if making for a crowd, simply double or triple the recipe and use frozen corn instead.  ~Enjoy!

Sign up for my weekly newsletter to get the latest recipes and receive a FREE eBook!

0 from 0 votes
Tropical Corn Salad
Tropical Corn Salad
Prep Time
15 mins
Total Time
15 mins
 
This Tropical Corn Salad made with fresh corn on the cob, mangoes, fresh mint and pineapple juice is light and refreshing.
Course: Salad
Servings: 6
Author: Carrie's Experimental Kitchen
Ingredients
  • 3 Ears Corn on the Cob, cooked or 3 c. kernels
  • 1 Mango, peeled, cored, diced
  • 1 tbsp . Red Onion, minced
  • 1 tbsp . Fresh Mint, chopped
  • 1/4 c . Pineapple Juice
  • 2 tbsp . Canola Oil
  • Kosher Salt & Black Pepper, to taste
Instructions
  1. If using already prepared corn on the cob, remove the kernels from the husks and place in a medium size bowl.
  2. Add the remaining ingredients and mix well.
Recipe Notes

*Prep time does not include cooking the corn as I primarily make this recipe when I have leftover husks.

Nutrition Facts
Tropical Corn Salad
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

Connect with me on Social Media

Facebook | Twitter | Pinterest | Instagram


5 Comments

  1. Min
    June 9, 2014 at 3:58 pm - Reply

    6 corn on the cob for $1 at the store means I have corns exploding out of the fridge. This is a perfect way to enjoy some of them! Thank you for sharing. Love the addition of pineapple and mangoes!

    • carrieexpktchn@optonline.net
      June 9, 2014 at 5:14 pm - Reply

      Thanks Min! Yes, we get the same bargain prices here in NJ as well so I tend to make it quite often in the summer. Enjoy!

  2. Best 100 Salad Recipes on the Net (June 2014 Edition) | The Food Explorer
    July 18, 2014 at 9:15 am - Reply

    […] Tropical Corn Salad recipe by Carrie’s Experimental Kitchen […]

  3. Christie
    May 4, 2015 at 5:57 pm - Reply

    I know this was good with Jersey corn! I still miss it. I’ll have to make it with Georgia corn. Looks too good not to try.

    • carrieexpktchn@optonline.net
      May 6, 2015 at 5:35 am - Reply

      Thanks so much Christie and it was delicious. Very light. I prefer using the white corn as it’s a bit sweeter, but any corn would work well. Enjoy!

Translate »
shares