Charred Corn, Mango + Green Bell Pepper Salad

Get your grill on for this colorful, summer-inspired dish with a chili kick. Packed with fiber and antioxidants, it makes the perfect healthy side with meat or a plant-based protein

Cook Time: 45 mins
Yields: 3 (3 oz side servings)

Ingredients:

2 ear fresh corn
1 mango chopped
½ green bell pepper
1 tsp chili flakes
juice from 1/4 lime
1 tbsp balsamic vinegar
2 tbsp olive oil
½ tbsp butter
1 tsp ground pepper
1 tsp salt
2 tbsp chopped cilantro

Prep corn

1.      Carefully peel back husks, leaving corn attached at the base. Remove the silk from each ear, discard. Fold the husk back up to cover the kernels. Use a piece of the husk to tie the other husks together at the top.

2.      Place ears in a large pot and submerge in cold water for 5 minutes, use something to weigh them down such as a plate.

3.       Remove from the pot and place directly onto the hot grill grates – no need to shake off the water. 

4.      Grill at 450°F to 500°F for 15 mins, close the grill and turn every 5 minutes or until husks have a good char 

5.      Carefully peel back the husks and grill the kernels directly on the grill for 2-3 mins to get a good char. Remove from the grill and set aside

6.      Melt butter in a pan, slather butter on corn and carefully slice off the charred corn into a medium sized bowl

To download a full step by step guide to grilling corn click here

Prep the slaw
1. Small dice mango and green bell pepper into bite sized pieces, add to bowl with charred corn

2. Roughly chop cilantro, set aside

Prep the dressing
1. Mix olive oil, balsamic vinegar, chili flakes and lime juice in a small bowl.

2. Add dressing to bowl with corn, mango and bell pepper and mix thoroughly

3. Add black pepper and salt to taste. Portion out and garnish with chopped cilantro

Enjoy!

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