Grilled Corn & Tomato Salad and Mango Salsa for Taco Night
My two must haves when making tacos, burritos or fajitas for dinner! If you’ve tried toasting your corn and making salads with it, you simply must try it since it revolutionary!
- Yield: enough for 3-6 people's tacos 1x
Ingredients
Scale
Corn Salad
- 1 can of corn, around 150g
- Around 300g smaller tomatoes, quarted
- A large bunch cilantro and or parsley, roughly chopped
- 1/2–1 red onion, finely diced
- The juice of 2-3 limes
- 1–2 tbsp olive oil
- 1/2–1 tsp sambal olek or finely minced fresh chilli to taste
- 1 clove of garlic, finely minced
- Salt and pepper to taste
Mango salsa
- 1 medium to large fresh mango, cut into cubes
- 1/2–1 red onion, finely diced
- A large bunch cilantro and or parsley, roughly chopped
- The juice of 1-2 limes
- 1–2 tbsp olive oil
- 1/2–1 tsp sambal olek or finely minced fresh chilli to taste
- Salt and pepper to taste
Instructions
For the corn & tomato salad
- Start with roasting the corn in a hot pan with some oil and a couple of pinches of salt. Toast until golden and delicious.
- Toss together all the ingredients for the salad in a large bowl until evenly coated with the flavouring, and voila!
For the mango salad
- Simply toss together all the ingredients in a large bowl until coated and evenly divided, and done! Ready to serve!