Quick Tomato-Sweet Corn-Mango Salad

We had fish tacos again the other night, and man do I love these fish tacos. They’re so easy and quick and seasonal and yummy. And I love playing with the topping salads I end up pairing with them. So many possibilities!

On this night, I wanted something colorful, bright, acidic, and tart, and this quick little tomato-corn-mango salad hit the mark. It worked really well with the light flaky fish, and was equally delicious on top of the tacos and on the side as a separate salad (which I also ate for lunch the next day). Here you go.

* olive oil
* 1C frozen sweet corn
* 1 large mango, chunked
* ~2C grape tomatoes, halved
* 1/2 a small yellow onion, chopped
* handful cilantro, chopped
* 1-2 limes
* pinch sea salt

Drizzle a little bit of olive oil in a saute pan and add your corn. Cook, tossing and mixing occasionally, until you get a nice roasted char on the pieces. Remove from heat.

Halve your tomatoes, chop your mango into chunks, and chop your onions. Add these and the warm roasted corn to a bowl and mix through. Rough chop your cilantro and add that to the bowl. Mix together.

Juice your limes over the bowl and add a pinch of sea salt. Then mix it one more time and serve.


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