This mango corn salsa recipe came from a particular place I went years ago. On the Island of Maui, there is a restaurant and store called the Hali’imaile General Store. The store has been a destination for locals and visitors since 1988. The island-style menu is full of fresh local ingredients. 

 

This salsa was served over Ono, but I put it over a simple grilled chicken breast seasoned with salt and pepper. 

 

Yield 4 servings

 

4 chicken breasts, skinned and boned

2 Tbsp olive oil, plus more for seasoning the chicken

¾ cup frozen corn kernels, thawed, or fresh kernels

2 cups mango, peeled, seed removed, and cut into ¼ inch cubes

⅓ cup red onion, diced

¾ cup tomatoes, seeded and chopped

2 Tbsp lime zest

2 Tbsp lime juice

¼ cup cilantro, chopped

Salt and pepper

 

Preheat the grill to medium-high heat. Season the chicken breasts with a small amount of oil, salt, and pepper. 

 

In a bowl, add the corn, mango, red onion, tomato, lime zest and juice, cilantro, and stir. Add salt and pepper to taste. Set aside to marry together until the chicken is done.

 

Grill chicken breasts. Place them on a platter and spoon the salsa over the top and serve. 

 

This recipe is a favorite summer meal that I often use when entertaining. It goes well with grilled vegetables and a glass of dry Rosé or Sauvignon Blanc. 

 

Just Salt It, and enjoy!