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Posted on Wed, Sep 12, 2012 : 9:27 a.m.

Avocado, Corn and Mango Salad celebrating the last of this season's corn

By Jessica Webster


Fresh, ripe produce is the key to this corn, mango and avocado salad.

Jessica Webster |

Despite all of the dire predictions about this year's corn crop, I've been seeing fresh corn in the markets for far longer than I expected. While I'm guessing that we'll see the full impact of this summer's widespread drought reflected in next year's food prices, I'm happy to enjoy what we've got while we've got it.

With that in mind, I've been having a ball in the kitchen, experimenting with corn and tomatoes in various combinations. A few weeks ago, I shared a corn chowder recipe that I've made for several gatherings. I'm still making that nearly every week.

When I’m cooking for me, though — for a weekend lunch or a quick dinner — I keep coming back to this combination of fruits and… whatever corn is… Grain? Vegetable? We’ll just be safe and say “corn.”

The recipe is so simple it’s nearly foolproof. Just make sure you’re working with ripe fruit and that your corn is fresh. Don’t buy corn that’s pre-shucked — the kernels start to dry out the minute the husk is removed. You’ll also want to make sure not to overcook the corn, as it starts to get a little bit chewy if it’s over the heat for too long.

This beautiful combination of savory and sweet is delicious on its own. The heat of the buttery corn starts to soften the avocado, creating a creamy foil to the crunch of the corn. The tartness of the lime balances out the sweetness of the mango. I can’t get enough of it.

My favorite use for this salad, though, is as a topping for quesadillas or nachos. Instead of heavy beans and sour cream, the corn, avocado and mango salad lends a tropical flavor to the meal. It’s especially good if you can get your hands on some coconut Gouda, sometimes available at Morgan & York on Packard in Ann Arbor.

Though I believe that corn and butter go together like Abbott & Costello or Dr. Dre and Eminem, I do reluctantly acknowledge that some people would prefer to avoid dairy. I can attest, then, that this recipe is nearly as delicious with some olive oil in place of the butter.

Note: I’ve included cilantro in this recipe because I love the herb, but I’ve made it without and the salad hasn’t suffered. If you’re a cilantro hater, just omit it and enjoy.

Avocado, Corn and Mango Salad

  • 1 tablespoon butter or olive oil
  • Kernels from 3-4 ears of corn
  • 2 Roma tomatoes (or one large tomato), cored and diced
  • 1 mango, peeled and diced
  • 1 avocado, diced
  • The juice of one lime
  • 2 tablespoons chopped cilantro
  • Salt and pepper to taste

Serves 4 as a side.

Melt the butter in a medium skillet over medium-high heat. Add the corn kernels and cook, stirring regularly, for 5-7 minutes, until the corn is tender.

Turn the corn into a large bowl. Add the diced mango, avocado and tomato. Toss with lime juice and chopped cilantro, and season with salt and pepper.

Serve as a side salad, with quesadillas or as a nacho topping.

Jessica Webster heads up the Food & Grocery section. You can reach her at or follow her on Twitter.


Bill Wilson

Wed, Sep 12, 2012 : 11:58 p.m.

Hi Jess, I think a dish like this would be great as a once a week kinda thing, as long as it's the only splurge one does in the week. The only healthy part of the meal is the avocado. The rest of it: the mango, tomatoes, corn are all fast-acting carbs. The butter/oil of course, is fat (gotta have some of that for taste), and the cilantro I don't mention as it's for taste (as is the salt & pepper). One meal a week like this is fine for most (I am sure it tastes wonderful, you're a wizard in the kitchen), as this is more than a days worth of carbs. The problem: most would eat this, and still eat several hundred grams of carb, all in the same day.

dading dont delete me bro

Wed, Sep 12, 2012 : 3:24 p.m.



Wed, Sep 12, 2012 : 3:16 p.m.

Pretty and healthy! I made something similar recently, adding black beans.


Wed, Sep 12, 2012 : 3 p.m.

That looks absolutely wonderful. However, the recipe would serve just one (me) as a meal.