It’s officially mango season in Miami, and my mango tree is exploding! This year I’m on a mission to make use of this juicy, sweet fruit that is growing right outside our home. First up, salsa! Mango salsa is the perfect mate to a salty tortilla chip. And who doesn’t love the combination of salty & sweet? With the addition of grilled corn, lots of cilantro and lime, and just the right amount of jalapeño, I say this is the perfect summer salsa.

4 cups of chopped grape tomatoes
2 cups of chopped fresh mangos
3 ears of corn
1/3 cup of chopped red onion
1/2 cup of chopped cilantro
The zest of 3 limes
The juice of 2 limes
1 inch piece of chopped jalapeño (without seeds)
1 tablespoon of olive oil
1 tablespoon of balsamic vinegar
Salt & Pepper to taste

Heat grill to medium. Starting with the corn, pull husks back and remove the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill and cover, turning every 5 minutes or so. Cook for 20 minutes, or until kernels are slightly charred. Remove from the grill and let cool.

While the corn is cooling, grab a large mixing bowl and combine the copped tomatoes, mango and onion. Stir to combine. Pull the husks off the cooled corn and discard. Using a large, sharp knife remove the kernels by standing the corn up vertically and slicing them off by moving the knife from top to bottom. Add to the mixing bowl and combine.

Add in the cilantro, lime zest and lime juice, mix well. Add your chopped jalapeño (using more or less depending on your heat preference). Lastly mix in the olive oil, balsamic vinegar and salt & pepper (to taste). Serve with your favorite tortilla chips, or atop of your favorite summer tacos!

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