Rating: 4.71 stars
17 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut, chicken or pork. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango.

Kathy Farrell-Kingsley
Source: EatingWell Magazine, Summer 2004

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 8 hours. Serve at room temperature.

Ingredient Note: Chipotle peppers are smoked jalapeños with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.

Nutrition Facts

122 calories; protein 4.3g; carbohydrates 24.6g; dietary fiber 4.3g; sugars 11.3g; fat 1.8g; saturated fat 0.2g; vitamin a iu 1179.6IU; vitamin c 45.9mg; folate 42.8mcg; calcium 29.5mg; iron 1mg; magnesium 20.1mg; potassium 229.8mg; sodium 244.7mg; thiamin 0.1mg.
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Reviews (10)

17 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/08/2015
I am replying to the comment on the front of the recipe. It sounds like you used a CAN of chipotle peppers instead of just ONE pepper like the recipe calls for. More than one would definitely be overpowering but one pepper makes it perfect. I hate spice and LOVE this recipe! Read More
Rating: 5 stars
10/30/2011
This recipe is a keeper took it to a Mexican dinner and everyone just loved it. Read More
Rating: 4 stars
07/10/2012
Delicious! I found this recipe a couple of years ago and have been making it consistently ever since. It is such a light/yummy snack to have with chips. I have made it without the hot peppers since my family doesn't really like spicy foods - and they all loved it and always ask me to make it. I would definitely recommend trying this recipe. Read More
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Rating: 5 stars
10/30/2011
I did enjoy this salad but it is REALLY spicy. I enjoy spicy foods but this was almost too spicy for me and I even left out a couple of the chipotle peppers! Read More
Rating: 5 stars
10/30/2011
This is an excellent way to use the corn and mangos that are in season in July and August. It is an excellent recipe made very quickly (Quicker than the time they estimate) and great with chicken dishes of various sort. Can't recommend it enough. Read More
Rating: 5 stars
06/20/2012
Best summertime salad ever! I've been making this summer salad for years now. Just made it for a picnic with some girlfriends they all requested the recipe. You control the spiciness by adding one or more chipotle pepper in adobo sauce. Start with just one and add to taste. Really take care and cut into a very small dice so people don't get a huge piece of pepper I've even smashed the pepper to make it into a paste! Pros: Sweet spicy and fresh Read More
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Rating: 5 stars
10/29/2011
Great Side! If you read the directions very carefully it says to use one canned chipotle pepper in adobo NOT the whole can just one out of the can! This gives it a nice spice but doesn't overwell the rest of the flavors!!! We love this recipe and make it thruout the summer months grilling the corn instead of frying it so you get the nice char taste from the grill. Yummy! Read More
Rating: 5 stars
10/29/2011
Great Summer Salad I loved this salad. I added sliced chicken breast to it to make it a full meal. I didn't find this too spicy at all and thought the chipotle peppers were a great idea. It was some nice heat for a cool summer salad. I'd definitely make this again. Read More
Rating: 4 stars
06/11/2014
This is a delicious easy salad. I subbed the chipotle peppers with a fresh seeded jalapeno pepper and the spice was perfect. I served alongside grilled chicken and another summer salad but it could also be used as a salsa for chips. Read More