2mangoes, pitted, peeled and diced into ½" cubes (about 1 ½ cups)
2earscorn, sliced from the cob (about 1 ½ cups)
1avocado, pitted, peeled and diced into ½" cubes
1jalapeño, seeded and diced
¼cupred onion, diced
¼cupfresh cilantro, chopped
¼cupfresh basil, chopped
juice from 1 lime
First you want to grill or saute the corn. If using the grill, soak corn for 10 minutes. Wrap each in aluminum foil and grill 3-4 minutes per side. If sauteing, cut the corn off the cob and cook over medium-high heat in skillet for about 5 minutes or until corn starts to char.
In a medium bowl, toss together the mango, corn, avocado, jalapeño, red onion, cilantro, basil and lime juice. Serve immediately or cover and store in fridge for 1 day.
If possible, use fresh corn on the cob and mango. However if you're making this in the winter, frozen will work fine.
Be consistent with dicing the mango, avocado and onions so you have the same great bite every time.
If you like some heat, keep the seeds from the jalapeño in the corn mango salsa.