There is an abundance of mangos around here lately. One of the local grocery stores has even used them as a come-on deal. They give you a “free” box of mangos (actually 9) if you spend a certain amount for other groceries. I like mangos as well as the next person, but figuring out what to do with nine becomes a challenge. I think the best way to enjoy them is fresh and with nothing added. That makes a perfect breakfast. Then there are mango ice cream and mango smoothies along with refreshing mango lassi. There are fruit salad and mango pie. Mango salsa is also popular and would fit in with our family Sunday dinner, but I thought it needed some additional ingredients.
Because it’s also the beginning of the season for fresh corn at the local farmers market, roasted corn would make a good second ingredient. Then, corn just seems to call out for beans and chiles. Since there are folks in our family averse to chiles, I used sweet peppers instead, but the kick of jalapeño would be an excellent addition. This salsa wound up being a side dish for this week’s family dinner of Southern fried chicken, fingerling potatoes, biscuits, and gravy. An odd combination, I know, but there were no complaints, and the plates were clean.
Roasted Corn-Black Bean-Mango Salsa
- 2 ears fresh corn, shucked and silk removed
- 14.5 ounce can black beans, drained and rinsed
- 1 green bell pepper, seeded and diced
- 1 each red, orange and yellow sweet snacking peppers, seeded and sliced crosswise into rings
- 2 ripe mangos, peeled, seeded, and diced
- ½ cup chopped fresh cilantro leaves (substitute parsley if you’re one of the many who don’t like cilantro)
- ½ medium red onion, diced (optional if you don’t like onion)
- juice of ½ lemon
- ½ teaspoon chili powder (optional and to taste)
- salt and pepper
- 4 ounces cotija cheese (Substitute feta if you can’t find cotija)
- Place the ears of corn in a dry skillet over medium-high heat. Turn frequently and lightly brown kernels on all sides of the ears of corn. When they are roasted to your liking, remove the ears of corn, cool, and in a large bowl, cut the kernels off the cobs with a sharp knife. Break the kernels apart with your fingers if necessary.
- Gently fold in the beans, peppers, mangos, cilantro, and onion.
- Stir in the lemon juice and adjust the seasoning with chili powder, salt, and pepper.
- Cover tightly with plastic wrap and refrigerate for 30 minutes to an hour.
- Remove from the refrigerator, gently stir in crumbled cotija cheese, and serve immediately. Serves 6 to 8.