#ewew cooks Corn & Mango Salsa with Roast Chicken

I've eaten lots of salsa when dining out but wasn't aware that it was actually so simple to make at home.  After successfully making mango salsa (and loving it so much), I was ready to make more salsa.

And since realising that corn can be made in an instant too (just five minutes is all it takes to microwave it), I thought I'd combine the two and make Corn & Mango Salsa as a side to go with Roast Chicken.

Ingredients:

1 ripe mango

1 ear of corn

1/2 a small red onion (2 tbsp)

1/2 - 1 red chilli (1/2 - 1 tbsp) depending how much heat you like

2 stalks fresh coriander leaves (3 tbsp)

Juice of one lemon

A drizzle of honey

Preparation:

Peel and dice the mango.

Finely chop the onion, red chilli and coriander leaves.

Method:

Cook the corn on the cob and cut off the corn kernels.

You can use it as it is or, if you want to get a bit of that charred flavour into the corn, drizzle some olive oil and saute the corn kernels until slightly browned.

Let the corn cool and mix the charred corn with the diced mango.

Add the chopped coriander, chillies and onion (steeped in water for about 10 minutes to get rid of the pungency).

Squeeze in the juice of one lemon and add a drizzle of honey for sweetness.  Toss everything together.

And the Corn & Mango Salsa is done!

Such beautiful colours and a very refreshing salsa to eat as well.

Great as a light and healthy starter :)

And a little effort with presentation to make it look prettier (if you're making it for guests).  You can use one of those stainless steel chefs food rings to do this.  But I'm not a chef, so I don't have those food rings, of course! ;)

What I do have is an egg ring...you know those that our local burger stalls use to cook egg banjo.  I bought one long ago thinking I'd use it to keep the egg round for the rounded burger buns but never really used it in the end.

Well, at least I've found a new use for it now.  Just spoon your salsa into the ring and compact it a little and lift the ring...and wala....you have yourself a nicely presented Corn & Mango Salsa ^_~

This Corn & Mango Salsa also makes an excellent side dish with some grilled seafood, especially fish and prawns.  But it's also just as fabulous with Roast Chicken! ^.^

Season with just salt and freshly cracked black pepper and a light drizzle of olive oil and honey...and use the leftover coriander roots too (nothing gets wasted) as they contain lots of flavour.  Bake at 200°C for about half an hour.

There's nothing better than a crispy skin, easy-to-make, delicious chicken with a refreshing salsa for dinner nights.

This Corn & Mango Salsa with Roast Chicken is a wonderful dish for entertaining family and friends as it's simple enough to execute at home (in big numbers) to a great degree of success! ^o^

Serves 2 - 3 (the corn salsa)