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
Instructions
- Husk corn and cut fresh kernels off each cob.
- Bring a small pot of salted water to a boil. Blanch corn kernels for 15 seconds, then drain into a strainer and rinse immediately with cold water. Set aside to dry.
- In a small bowl, whisk together lime juice, lime zest, maple syrup, chili powder, and kosher salt.
- Arrange sliced mangos and avocado on a platter or in a large shallow bowl. Top with the blanched corn and sliced Serrano or jalapeño, if using.
- Pour the lime dressing evenly over the salad. Drizzle with olive oil and finish with fresh cilantro and a sprinkle of sea salt.