After a long run of desserts I think my arteries, thighs, blood sugar, brain, acne, and bowels are feelin’ the need for a little ‘health’ in their life. Salad, that’s healthy. Locally grown corn and cilantro combined with non local, but very tasty, mango, straight from the shelves of my local Costco (which means it’s SEMI local, ya?!)

I got my first CSA box a couple weeks ago. I’m not gonna lie, I only ordered it because a coupon came online that offered half off. I love the idea of organic local produce, but the fact of the matter is, I can’t afford it. The box was not $30 worth of produce, at 1/2 off, I don’t even know if it was worth $15. However, I will say the blueberries, grapes, corn and cilantro that came in it were the best, most flavorful produce I’ve ever had! So in regards to taste, it was WELL worth it.

Have you ever had frozen grapes?

I had heard of them, but never actually tried them. Grapes are usually sweet, juicy, and perfect for a snack. But the ones that came in this CSA box were SOOOOO good I knew I needed to preserve them. Savor each and every grape. So I decided to freeze them. It’s like a grape Popsicle, without the stick or added sugar. I’ve been snacking on frozen grapes for 2 weeks now. Enjoying each and every flavorful sweet bite.

Ok, onto the corn. I got 4 ears of corn in the box. I’m not a HUUUUUGE corn on the cob fan. It’s fine, not bad. But I don’t LOOOOOVE it. We know I love me some salad. So maybe a corn salad can help me transition into loving corn on the cob?

Nope. Now I just love corn salad, and would prefer it over corn on the cob. This salad is super light, refreshing and delicious. My grandma, who I’ve spoken about before, she approved. In fact, she had 2 servings. Sorry grandma, sold ya out.

Everyone, wave ‘Hi’ to my grandma, she’ll getta kick out of it.

Corn and Mango Salad

Serves 4

Time: 15 minutes


4 ears corn, shucked (I just like saying that, it means you remove the husks and all the stringy stuff)

3 mangoes, peeled and diced (Peeling a mango must be an art form, cuz I don’t get it)

1/2 cup fresh cilantro, chopped

juice from 1 lemon

pinch of salt

splash of olive oil


In a large pot of boiling salted water, cook the corn for 3 minutes until they start to change color (the corn will get a little brighter yellow). Drain and immerse it an ice bath (large bowl with ice and water) to stop the cooking and to set the color. When the corn is cool, pat it dry, and cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the mango, olive oil, lemon juice, salt and cilantro. Taste for seasonings, add more salt, or lemon or olive oil if desired. Serve cold or at room temperature.

*Red onion, black beans, avocado, tomato, basil, bell pepper. All would be great additions to the salad too!