Corn-Mango Salad

• 6 cups fresh corn kernels (from 6 cooked ears of corn)
• 1 large mango, peeled and cut into 1/4-inch dice (2 cups)
• 10 scallions, white and pale-green parts only, cut into very thin matchsticks
• 1/4 cup thinly sliced fresh red chile (1 to 2 chiles)
• 1 cup fresh lime juice (about 7 limes)
• 1 1/4 teaspoons coarse salt

1. Toss the corn, mango, scallions, chile, lime juice, and salt in a large bowl.
2. Refrigerate, covered, 30 minutes, or up to 2 days.
3. Serve cold or at room temperature.

fresh corn kernels, mango, scallions, fresh red chile, lime juice, coarse salt

Taken from www.epicurious.com/recipes/food/views/corn-mango-salad-392401 (may not work)