Fresh corn salad, packed with sweet and crunchy raw corn kernels, juicy mango and ripe cherry tomatoes. The green onion, jalapeno, cilantro and lime bring depth and spice to the salad.

And here we are again with the mason jars!! I am by no means the innovator of this idea, and since I don’t know who is, I will just say- it is a good idea! Makes anything you can fit in there perfect for individual portions and for keeping cold in ice buckets and for transporting!

Fresh Corn Salad with Mango, serves 8
-8 ears fresh corn, shucked and cleaned
-1 mango, peeled and diced
-1 bunch green onions, thinly sliced
-1 cup cherry tomatoes, sliced in half
-½ cup cilantro, minced
-1 jalapeno, finely minced
-3 Tbs Olive Oil
-2 limes, juiced
-Kosher salt to taste
*if available, chive blossoms to garnish

Tips:
*I like to cut my corn on a dishcloth, it helps the kernels not to bounce around after they have been sliced off of the cob.

*I also like to use a serrated knife- I think it is easier for cutting kernels off of the cob.

1) Cut all of the corn off of the cob, and place in a large bowl.

2) Add the mango, onion, cherry tomatoes, cilantro, jalapeno, oil and lime juice. Stir to combine. And season with the Kosher salt to taste.

3) Serve at room temperature or chilled. If you have them, garnish with purple chive blossoms.