Fall is in the air, and we’re cherishing our last days on the grill with this Blackened Corn with Mango Salsa! This dish is bursting with fresh, juicy summer flavours and we can’t think of a more perfect way to bid adieu to the lazy hazy days than this dish.
I know that once Hurricaine Dorian makes his way to us, I’ll probably be singing a different tune. But honestly, after a few very dry weeks, it’s been a relief to see a bit of rain in the forecast. And there’s truly nothing better than a late summer/early fall evening around a toasty fire. Cooler weather = no flies! So what better time to stand over a hot grill? Despite looking very colourful and fancy, this dish couldn’t be easier. We generally do put quite a bit of thought into our recipe development process. A little tweaking here and there makes perfect. However, sometimes thing come together with a bit less planning and a bit more serendipity. This is one of those dishes. Sweet, savoury, and spicy – It was perfect from the get-go!
We used a classic combo for a dry spice rub – an essential step in the “blackening” of the blackened corn. It was then grilled, and topped with a quick salsa made from what we had on hand, namely ataulfo mangoes, some peppers, and avocado. It’s since turned into one of our favourite summer sides! Don’t you just love when things work out as planned?
We hope you’ll give our Blackened Corn with Mango Salsa a try – it goes perfectly with a grilled steak, but we bet it would be amazing with one of our other grilled dishes too:
Vietnamese-Style BBQ Shrimp Skewers
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Blackened Corn with Mango Salsa
Juicy sweet corn barbecued with a classic spice rub and topped with delicious mango avocado salsa. A side veg fit for any grill day dinner!
For the blackened corn
- 1 tbsp paprika
- 1/2 tsp ground thyme
- 1/2 tsp dried oregano
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 tsp fine sea salt
- 1/2 tsp ground black pepper
- 1/4 cup melted butter
- 8 ears corn on the cob
For the mango salsa
- 1 ataulfo mango, diced
- 1/2 red bell pepper, diced
- 1 avocado, diced
- 1 tsp honey
- 1 lime, juiced
- 1/8 tsp salt
- 1 tbsp cilantro, chopped (optional)
Combine all dry spices in a small bowl and mix until well combined. On a long baking sheet, lay out all shucked ears of corn and brush with melted butter. Using your fingers, sprinkle liberally with the spices, turning each ear of corn to coat all sides.
Preheat the grill to medium-high, and place the corn onto the grill, turning every 2-3 minutes to prevent too much charring. You want some colour, but you don't want to dry it out. When corn is evenly cooked with some char on each side, remove from grill (about 10 minutes total). Set aside.
To make the salsa, combine the honey, lime juice and salt into a small bowl and microwave for 10 seconds to dissolve the honey. Combine all other ingredients into a bowl and add the dressing over top, tossing lightly to combine.
Serve immediately, with lots of salsa spooned over top. If desired, cut the corn off the cob and serve as a salad.