Mango Corn Salsa. Salsa!

Do you remember the Seinfeld episode where George went on and on about salsa?  "Salsa, Jerry. Salsa is now the number one condiment in America."  That was fun.

This recipe for SALSA was born from a very twee art opening we attended in Chicago ages ago.  The caterer was pretty high-end.  Callihan or George Jewell, maybe.  I remember bacon-wrapped scallops.  I remember ceviche shooters.  But what I remember most is the salsa.  It was tomato-free, which was a first for me back then.  It was sweet and savory at once.  After inhaling about half the portion for the entire party, Carter turned to me and said, "We have to make this."  I think we came pretty close.  I suspect now we're invited to parties just so we can bring this along.  Salsa across borders!

Mango Corn Salsa (for 4 - double for a party)


1 (15.25 oz.) can white corn
1 1/2 Avocado, chopped
1/2 lime, juiced
1 ripe mango, chopped or 1 bag frozen mango, chopped
Red onion, to taste
Kosher salt, to taste
Cilantro, to taste

Frozen mango, chopped while still frozen (way easier).

This recipe used to be dependent on having ripe mango and avocado at the same time.  When I realized you could use bagged frozen mango and get the exact same flavor, it was revolutionary.  Well, that's a tad strong, but at least only the avocado had to depend on ripeness.

Bad photo of good salsa

Good salsa needs good chips (curses to Kim K. For introducing us to these.  There's no substitute.)

Holy God these chips are good.  It's easy to support the local economy when it comes to buying super tasty chips.

On Cilantro:

Cilantro seems to be one of those things that divides people: you love it or you hate it.  I fall in the middle.  I'm the Switzerland of cilantro.  Too much cilantro bugs me...but more in the same way that sport-specific socks and expiration dates on beer bug me.  Not a deal breaker, just annoying.  

The point is: you can't go wrong.  Start throwing everything together and make it to your taste.  To me, extra lime makes everything better.  I pounded chicken breasts to about 1/4 inch thick and served this salsa over them for dinner tonight.  It was a tasty delight.  I'm also thinking it would be great over a grilled shrimp kebab.  

Salsa, Jerry, Salsa!