Monday, September 06, 2010

Mango Corn Relish

This is very close to a salad, but it is so bright and fresh that it works much better as an accompaniment for a nice juicy skirt steak, a fish taco, or chicken. The organic mango was the best of the season - sweet and juicy perfectly ripe. It pairs beautifully with the fresh local corn, although frozen would work just as well.

I had the spicy mango chutney from when I made that lovely Indian Lamb Chops with Curried Cauliflower. Come to think of it, this would go exceptionally well with that dish as well.
Home Cookin Chapter: My Recipes

1 mango, cubed
2 ears corn, cut from the cob (about 2 cups)
1/4 red onion, diced

1 tsp mustard
1 Tbsp spicy Mango chutney
1 Tbsp fish sauce
2 Tbsp apple cider
1/3 cup olive oil
Salt and pepper to taste

Place mango, corn and onion in a medium-size bowl.

In a small bowl, combine the mustard, mango chutney, fish sauce, and apple cider. Whisk together until well incorporated. While whisking, slowly add oil. Season to taste.

Pour the sauce over the mango and corn mixture and stir gently until it is well mixed.


Exported from Home Cookin 6.46 (

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