Mango Pineapple Salsa

Every time I say “salsa” I just want to shout out “SALSA!!” and then dance around a little.  I don’t know what it is about salsa but I just love it so much!  Traditional tomato-based salsa is always on our grocery list because it’s just such a healthy snack but I’m also a huge fan of fruit salsa as well…or more specifically peach salsa.  There’s something about the cool and sweet fruit paired with the savory tomato and heat from the jalapeno that is just so addicting to me.  So when my cousin (speaking of my cousin…I’m still in need of some donations for the Relay for Life team that is supporting her recovery from Hodgkin’s Lymphoma!!) was here to visit a few weeks ago, she offered to make this mango pineapple salsa she learned to make in one of her culinary classes at Johnson and Wales University.  Game. On.

The recipe itself is a piece of cake to throw together – it’s really takes no more than chopping up a bunch of ingredients – but it should be noted that the salsa will need a day in the fridge before you serve it to allow the flavors to really come together.  So in addition to my addiction to peach salsa, I’m totally and irrevocably in love and addicted to this mango pineapple salsa!  The lime juice and red onion take the fruit to another level and the roasted corn (which you could grill instead) is a surprise ingredient that adds more flavor than you can imagine.  The recipe is completely adaptable so if you wanted to leave out the cilantro or add some chopped jalapeno, it will all work just fine.  Do yourself a favor and make this salsa now.  Or at least for your upcoming Memorial Day party!!

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Mango Pineapple Salsa

source: Mariah VanVessem via Johnson and Wales University

2 ears of corn, husked and cleaned
2 ripe mangoes, peeled, pitted, and diced small
1 1/2 cups diced pineapple small
1/2 red pepper, seeded and diced small
1/4 cup red onion, chopped small
1/4 cup cilantro, chopped
Juice from 1 lime

Pre-heat grill to medium-high heat. Place ears of corn on the hot grill and grill until all sides have browned slightly, about 5-7 minutes.  Carefully remove from grill.  After cooled for a few minutes, remove the kernels from the cob with a sharp knife.  Set kernels aside to cool fully.

Meanwhile, combine the remainder of the ingredients in a medium bowl and add cooled corn.  Cover and refrigerate for 8 hours or up to 1 day before serving.

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