Corn-Mango Salad

One of the ways in which restaurant meals so often outshine home-cooked meals is all the layers of flavor on one plate. From the sauce to the garnish, each element is well thought out and in perfect harmony with one another. It's also way more creative than what your average home cook is capable of doing, especially after a long day of work when one's brain is a bit...tired.

This very simple recipe for corn-mango salad will elevate your dinner to a whole new level without much time or effort on your part. No need to treat it as a salad, though it would be a wonderful addition to a summer buffet. Use it as a relish for a roast chicken, spread a generous spoonful or two on a plate and set a few seared scallops on top, or mix in some pan-fried salmon or Arctic char and serve atop a mound of lettuce.

The recipe is originally from an old issue of Martha Stewart Living, but of course, I've modified it a bit.

Corn-Mango Salad
Serves 6-8

6 cups fresh corn kernels (from 6 cooked ears of corn)
1 large mango, peeled and cut into 1/4 inch dice (about 2 cups)
6 scallions, white and pale green parts only, thinly sliced
Juice of 1 1/2 limes
1 1/4 teaspoon sea salt
1-2 red chiles, thinly sliced, optional

Toss ingredients in a large bowl. Refrigerate, covered, for 30 minutes or up to 2 days. Serve cold or at room temperature.