Since grilled chicked was the last recipe I shared, today, I would like to post something that goes very well with grilled meats and fish, particularly chicken or salmon.
I came up with the idea of this simple salad last year, when I was wondering what to do with the champagne mangoes that still tasted good but were not too presentable. Inspired by the papaya dressing I made a similar dressing, using mango spiced up with lime juice and shallots. I poured it over some leftover corn and my new salad was ready.
This combination always intrigue my guests who try to guess what the salad is made of. It is also the salad that I am asked recently most often to make or bring. I take the whole credit and accept complaints if you do not like it, but I am sure salads with such ingredients must circulate around the world. Last year, when flying with Air France I was served a lobster accompanied by a salad made from chopped mangoes and corn. It tasted similarly although it lacked the sourness that makes my salad special. Then I proudly thought "Oh, they stole my idea". And you are welcome do to it too.
Corn Salad with Mango Dressing
1 lb (16 oz) of cooked corn kernels,
2 champagne mangoes or one regular,
1 medium shallot,
1 lime or a small lemon,
1 tbsp olive oil,
1/2 cup coriander leaves,
salt and pepper to taste.
1. Peel off the mangoes, cut out the flesh and put in a food processor. Add chopped shallot, lemon juice, olive oil and make a smooth dressing.
2. Add chopped coriander leaves, salt and pepper, and pulse a few times.
3. Pour the mango sauce over the corn and mix it in.
4. Transfer to a bowl, decorate with coriander leaves and serve with meats.