From the healthy kitchen of Christine Denney, Chef at The Oaks at Ojai

Roasted Corn & Mango Salad

Roasted corn and mango salad recipe.

Need more recipes? Cookbooks are for sale at The Oaks of Ojai gift shop.


4 ears corn on the cob, shucked and roasted

1 red bell pepper, roasted

½ cup red onion, minced

1 fresh mango, peeled and cubed in ¼” dice

2 tablespoons lime juice plus 12 lime wedges

Roast corn and peppers.  Cut corn from cob and cut pepper into ¼ inch pieces.  Combine corn and pepper with onion, mango and lime juice and chill or serve at room temperature.  Serve one half cup mixture on a lettuce leaf and garnish with lime wedge.

Nutritional Information: per serving

Serves 12 – 1/2 cup each


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