Mango corn salad with avocado is a quick and easy, sweet-savory, no-cook summer side dish. Made with fresh corn cut right off the cob and creamy avocado, the zippy, homemade lime dressing can be made ahead. Ready in 15 minutes, it's vegan and dairy-free!
If you know me at all you know I go absolutely crazy for mangoes and for sweet corn cut straight off the cob in the summertime. I can't get enough! So let's put them together in a fresh summer salad recipe that tastes like sunshine!
When I tested this salad, I really wanted it to be exclusively mango and corn, but the texture and balance of sweet and savory just wasn't right. When I added avocado, I found the creamy, savoriness I was looking for that brought all the flavors together. And who doesn't love more avocado, amiright?
And if you, like me, are also a sucker for summer corn in everything all the time, try this corn and shishito pepper salad!
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Mango corn salad ingredients
- Fresh corn: Fresh corn cut from the cob will give you the best crisp texture, but you can use well-drained canned corn or thawed and drained frozen corn.
- Fresh mango: My favorite mango variety to use is in recipes is the Ataulfo mango, also called honey mango or champagne mango. They're usually available from late spring through early summer. If you can't find them, the larger red and green mangoes also work. I love that mangoes lend themselves so well to these sweet-savory situations. You too? Try some mango avocado salsa or mango slaw!
- Avocado: They'll add creaminess while keeping the salad dairy-free and vegan. Choose ripe avocados that are a dark, blackish-purple color and give slightly when squeezed.
- Fresh cilantro: Be sure to chop up the tender stems along with the leaves for added flavor and texture!
- Lime dressing: Fresh lime juice and zest, garlic, olive oil, and cumin add the anchor of savory flavors you need to balance the sweetness.
*Ingredients with measurements are listed in the recipe card below.
How to make corn salad with mango
Step 1: Make the dressing and chop the cilantro
Zest the limes, then juice them and add both to a bowl. Use a microplane grater to grate the garlic and add it to the bowl along with the salt and the cumin. Whisk in the olive oil and set aside.
Use a good chef's knife to chop the cilantro finely.
Step 2: Cut the corn off the cob
I'm giving you my favorite way to do it here, but I've written up a few different methods to show you how cut corn off the cob if you'd like to try another way.
Shuck the corn, place a lightly damp kitchen towel on the counter. Stand the corn up on the stem end. Start from the top of the cob with the part of the knife that is closest to your hand and let the knife fall down the cob toward the tip of the blade onto the towel, then gather up the towel and dump the kernels into a mixing bowl.
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Step 3: Cut the mango and dice the avocado
To cut the mango, slice the "cheeks" off on either side of the long seed that runs down the center. Use a small paring knife to cross hatch each half, then push the skin forward so you have squares sticking out, and slice those away from the skin.
Dice the avocado into large chunks. This should be the last thing you do before finishing the salad, see tips below.
Step 4: Toss the salad and serve!
Combine all ingredients in a mixing bowl and add the dressing. Stir gently to combine and serve immediately.
Expert tips
- Let the garlic sit in the lime juice to mellow out: If you have time, when you're making the dressing, grate the garlic into the lime juice, give it a stir, and let it hang out for a bit. The raw garlic flavor will mellow considerably, then add the rest of the ingredients.
- Keep limes at room temperature for the most juice: You'll get a LOT more juice out of the limes if they're kept at room temperature. If you store them in the refrigerator, the cold prevents the flesh of the fruit from releasing the juice for some reason. If you've had them in the fridge already that's okay, just let them come to room temp before you make the dressing.
- Dice the avocado last to prevent it from browning: This should be your last step before tossing the salad together. If you slice the avocado first, it will start to turn brown while you're doing everything else. Once you toss it with the dressing, the lime juice will keep it nice and green.
- Make ahead: You can cut the corn off the cob and make the dressing one day ahead.
More fresh sweet corn recipes
Debra's Details: This salad is fresh, quick, and flavorful!
- Corn and mango are at their peak of flavor and freshness.
- Make it in about 15 minutes!
- Perfectly balanced between sweet and savory.
- It's vegan, vegetarian, dairy-free and gluten-free!
- Serve it as a side dish at a bbq, pool party, potluck, or any summer occasion, including weeknight dinners!
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Recipe
Mango Corn Salad with Avocado and Lime Dressing
Ingredients
Salad
- 4 ears fresh, sweet corn (or 3 cups frozen or canned corn, see note)
- 1 ripe avocado
- 2 yellow mangoes (or one red/green mango)
- ½ cup finely chopped cilantro
Dressing
- zest of 2 limes
- 3 tablespoons freshly squeezed lime juice
- 1 clove garlic
- ¼ teaspoon ground cumin
- ¼ teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
Instructions
- Zest the limes, then juice them and add both to a bowl. Use a microplane grater to grate the garlic and add it to the bowl along with the salt and the cumin. Whisk in the olive oil and set aside.
- Chop the cilantro finely.
- Shuck the corn, place a lightly damp kitchen towel on the counter. Stand the corn up on the stem end. Start from the top of the cob with the part of the knife that is closest to your hand and cut the kernels off by letting the knife fall down the cob toward the tip of the blade onto the towel, then gather up the towel and dump the kernels into a mixing bowl. (See photo in the post above and note below.)
- To cut the mango, slice the "cheeks" off on either side of the long seed that runs down the center. Use a small paring knife to cross hatch each half, then push the skin forward so you have squares sticking out, and slice those away from the skin.
- Dice the avocado into large chunks. This should be the last thing you do before finishing the salad, see tips below.
- Combine all ingredients in a mixing bowl and add the dressing. Stir gently to combine and serve immediately. Top with more fresh cilantro leaves and lime zest if desired.
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I will email this recipe to you, so you can come back to it later!
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Notes
- Substitute frozen or canned corn: Fresh corn cut from the cob will give you the best crisp texture, but you can use well-drained canned corn or thawed and drained frozen corn.
- Tips for prepping the corn and mangoes: I've written up some helpful posts you can refer to about how to cut corn off the cob and how to cut a mango, showing various methods with photos to make the process easier. You can do it!
- Let the garlic sit in the lime juice to mellow out: If you have time, when you're making the dressing, grate the garlic into the lime juice, give it a stir, and let it hang out for a bit. The raw garlic flavor will mellow considerably. Then add the rest of the ingredients.
- Keep limes at room temperature for the most juice: You'll get a LOT more juice out of the limes if they're kept at room temperature. If you store them in the refrigerator, the cold prevents the flesh of the fruit from releasing the juice for some reason. If you've had them in the fridge already that's okay, just let them come to room temp before you make the dressing.
- Dice the avocado last to prevent it from browning: This should be your last step before tossing the salad together. If you slice the avocado first, it will start to turn brown while you're doing everything else. Once you toss it with the dressing, the lime juice will keep it nice and green.
- Make ahead: The salad can't be made ahead because the avocado will discolor and the whole salad will get very watery. You can cut the corn off the cob and make the dressing one day ahead.
- Storage: If you have leftovers, store in an airtight container in the refrigerator for one day.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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