Corn and Mango Dip
Ingredients
- 3 Tbsp. mayonnaise
- 2 limes, zested and juiced
- 1 small Serrano chili, ribs and seeds removed and minced
- 1/2 tsp. chili powder
- 4 ears corn, husks removed
- 2 tsp. olive oil
- 3 mangos, peeled, pitted and diced. (2 to stir into the salad and 1 for garnish)
- 1 red bell pepper, finely diced (or orange pepper)
- 1/2 cup crumbled cojita cheese, or feta cheese
- 3 Tbsp. chopped cilantro
- Salt and pepper
Instructions
- In a large bowl, whisk the mayonnaise, lime juice and zest, Serrano, chili powder and ½ tsp. salt.
- Preheat the grill to medium high heat. Brush the corn with oil, and season with salt and pepper.
- Place the corn on the grill and cook, turning occasionally to char all sides, 4-5 minutes.
- Remove from grill and after coolining for a few minutes, cut the corn from cob. Place the corn into large bowl containing dressing. Fold in bell pepper and diced mango.
- Top with mango, cheese and cilantro. Salt and pepper to taste. Serve at room temperature or chilled with chips or crackers.