Tropical 'Ultra Violet' Corn

Tropical Ultra Violet Corn Recipe

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

Serves 4 as an appetizer or side salad.


  • 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


  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.


January 12, 2024
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