Corn Mango Salsa with Honey, Lime, Tomato and Garlic | Pan-Grilled

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper offers a milder flavor while maintaining crunch.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion is lighter and adds freshness.

Heat a hexclad hybrid pan over medium-high heat.

Add 1 teaspoon of olive oil to the pan and spread it around.

Add 1 cup of frozen corn to the pan and stir.

Cook the corn for about 1 minute.

Add chopped red onions (or sautéed red onions) to the corn and cook for about another minute until softened.

Add 2 cloves of diced garlic to the mixture and stir well.

Continue to cook and stir occasionally until the corn has a little toast to color on it.

Turn off the heat and transfer the mixture to a plate lined with a paper towel to absorb excess oil and moisture.

Cut a large mango by slicing off the sides of the seed, making cuts about 1/2 inch apart without cutting through the peel.

Flip the mango halves open to fan out the pieces and cut them off the skin into bite-sized pieces.

Add the diced mango to a mixing bowl (about 1 cup).

Add 1/2 cup of chopped tomatoes to the mixing bowl.

Add the sautéed corn and onions to the mixing bowl.

Squeeze the juice of 2 limes into the mixing bowl.

Add 1/4 cup of chopped cilantro leaves to the mixing bowl.

Add 1 tablespoon of honey to the mixture.

Add 1/4 teaspoon of salt, adjusting to taste.

Mix all the ingredients together with a spatula and transfer to a serving bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary