I wrote this at the end of the summer – but posting now because summer is around the corner.  I think we are all in the mood for warmth and sunshine, summer salads and grilled meats, and easy gatherings.

Summer is just about over and it got cool here really fast!  But I this week (here) it’s supposed to get up to 78 degrees so you have a moment to squeeze this in with end of summer tomatoes, ripe avocado and sweet summer corn.  I served this on simple oven broiled cod and it was so good.  Silly good.  I ate it the next day on top of arugula and leftover fish.  I know most people don’t like leftover fish – especially cold, but for some reason I can do it.  A little Maldon Sea salt, fresh lime juice and olive oil and I was content.  This would be great in a taco or with tortilla chips – or even added to a store bought salsa to spruce it up.  Enjoy.  

Like anything you make – adapt to your liking.  You can change all the amounts below – I prefer more mango than avocado – but you may prefer it the other way.  Most recipes like this have added chopped red onion which is delicious – but it just doesn’t agree with me sadly.  But go for it if you can!

Oh, and please remember to look at notes on cilantro to learn how to properly clean.  


  • 1 cup frozen or 2-3 ears of cooked fresh corn 
  • 2 -3 mangos, peeled and diced 
  • 2 avocados, diced
  • 1/4 cup cleaned, chopped cilantro
  • 1 cup chopped tomatoes – if using bigger tomatoes squish out the seeds 
  • 1 tablespoon rice vinegar
  • 2 teaspoons olive oil
  • 1 lime – juiced
  • sea salt
  • red onion (optional)


  • Defrost corn and cook as instructed.  With frozen corn though, I prefer to pour it into boiling water and cook for 2-5 m or so (sometimes undercooked corn – esp previously frozen is a bit better in these types of salads – adding more of a bite and texture rather than a mushy kernel). But you can do what you prefer and to your taste.  Remove corn from stove and quickly drain and run continuous cold water on the corn to immediately stop the cooking.  
  • If using fresh corn, place corn in a pot that has about an inch of boiling water on the bottom.  Add the ears and simmer, covered for about 6-7 minutes.  Again, I prefer this a tad undercooked as well.  Remove ears (tongs are easiest) and place under running cold water to stop the cooking.  Once cool, cut kernels off of cob with a serrated knife.  
  • Wash, peel and dice mango
  • Wash, peel, pit and dice avocado
  • Wash cilantro – remember to look that up!   Chop.
  • Chop tomatoes and onions if you are using.
  • Add olive oil, rice vinegar, lime and salt.  Taste and re season as you like –  I happen to love lime so I will always add a bit extra!
  • Soon I will post on the basics of chopping the above – but in the meantime just google if you need some immediate instruction.

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