Corn-Mango Salsa

From Better Homes and Gardens
Serves 6

2 ears fresh corn
1 medium mango, seeded, peeled and finely chopped
1/2 C red pepper, finely chopped
1/4 C red onion, finely chopped
1/4 C fresh lemon juice
2 T olive oil
2 T fresh mint, finely chopped
1 T fresh cilantro, finely chopped
1/4 t salt

Heat grill to medium-high.

Husk the ears of fresh sweet corn and brush with olive oil, coating all sides. Grill corn on an uncovered grill directly over medium heat until kernels are tender and just begin to brown, turning often. Remove from grill; cool.

Cut kernals from ears. In a bowl gently combine corn kernels and remaining ingredients until well mixed.

**Notes from Em**
I haven't made this yet, but my mother-in-law made it for dinner last night and it was delicious. I have most of the stuff on hand to make it, and will be doing it some time this coming week probably. It's intended to be paired with pork chops, but it would go well with anything.