YIELD: 6 servings
3 Tbsps. low-fat mayonnaise
2 limes, zested and juiced
1 small Serrano chili, ribs and seeds removed and minced
½ tsp. chili powder
4 ears of corn, husks removed
2 tsps. vegetable oil
3 mangos (about 2 lbs., 2 mangos peeled, pitted and diced, save hollow mango cheeks for bowls)
1 red bell pepper, finely diced
¼ cup crumbled cotija, queso fresco or feta cheese
2 Tbsps. chopped cilantro
salt and pepper, to taste
1. In a large bowl, whisk mayonnaise, lime juice and zest, Serrano chili, chili powder and ½ tsp. salt; set aside. Brush corn with vegetable oil and season with salt and pepper; grill over medium-high heat, turning to char all sides, 5 to 6 minutes.
2. Remove corn from grill and cut kernels from cob; add to the bowl with the dressing. Fold in bell pepper and diced mango. Fill mango bowls and top with cotija and cilantro.
Photo and recipe: National Mango Board
