This recipe is a visual dynamo and packs a punch for your taste buds, too!

Serves 4 as an appetizer or side salad.

Ingredients

• 2 ears ‘Ultra Violet’ Sweet Corn
• 1 Lime, juiced, plus ½ Tbs of fine zest
• 2 ½ Tbs maple syrup
• ¼ Tbs chili powder
• ¼ Tbs kosher salt
• 2 ripe mangos
• 1 avocado
• 1 Serrano or Jalapeño pepper, sliced (optional)
• 2 Tbs extra virgin olive oil
• ¼ cup cilantro leaves
• Pinch coarse sea salt
  
  

Directions

1. Husk corn and cut fresh kernels off each cob.
2. Bring a small pot of salted water to a boil and blanch corn kernels quickly, about 15 seconds. Drain corn into a strainer. Immediately rinse with cold water. Set aside to dry.
3. In a small bowl, mix lime juice, zest, syrup, chili powder and kosher salt.
4. Peel and slice mangos and avocado. Arrange on a platter or large shallow bowl. Top with corn. Optionally, add Serrano or Jalapeño pepper.
5. Pour juice mixture overall. Drizzle with olive oil. Garnish with cilantro and sea salt.