I don’t know about you, but my time in the kitchen just keeps on getting shorter and shorter and my patience level for long, drawn out dishes and cooking is sort of unmentionable these days.
I want fast, but delicious and healthy- unprocessed, non-GMO, organic, etc. etc. Not easy to do but once I find the right ingredients, it’s like “yay”- but then what to do with them?
Well, that’s how I developed this recipe. I had a craving for corn with lime and chili just like they serve in Mexico on a stick (or the countless neighborhoods in and around Chicago) where they slap heavy mayonnaise all over the corn and you see chili powder all over the streets from people’s falling chili.
No time for that, which is why I put single-serving sizes into cute little see-through cups for our dinner table and it’s also great for guests, few or many.
And when summer decides to actually arrive in Chicago, maybe we’ll feel like heading out to the neighborhoods for the original version…
Corn, Mango and Chile Salad Cups
The flavors of summer really come out in this salad, blending sweet corn with a kick of chili powder and the fruitiness of mango for a dish that goes well with just about any summertime dish, especially the grilled ones. Just be sure to get non-GMO corn (i.e. organic).
1 pound sweet corn (fresh or frozen)
1 mango, diced
1/2 teaspoon chili powder
1/4 cup mayonnaise
Salt, to taste
Freshly ground black pepper, to taste
4 tablespoons freshly chopped cilantro
drizzle olive oil
If using fresh corn, boil in salted water for about 20 minutes. Drain and remove corn from stalk when cool. If using frozen corn, cook according to package directions.
In a medium bowl, mix together the corn and mango. Add the chili powder, mayonnaise, salt, and pepper. Drizzle the olive oil and mix gently.
Just before serving, add the freshly chopped cilantro. Serve in small cups when entertaining a large crowd.