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.
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.
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!
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- 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
- If using already prepared corn on the cob, remove the kernels from the husks and place in a medium size bowl.
- Add the remaining ingredients and mix well.
*Prep time does not include cooking the corn as I primarily make this recipe when I have leftover husks.