📖 Instructions

1. Prepare the Corn: Husk the corn and remove any silk. Lightly brush the corn with olive oil and season with salt and pepper.
2. Grill the Corn: Preheat your grill to medium-high heat. Place the corn on the grill and cook, turning occasionally, until the kernels are tender and slightly charred. This should take about 8-10 minutes.
3. Cool and Cut the Corn: Remove the corn from the grill and let it cool slightly. Once cool enough to handle, carefully cut the kernels off the cob using a sharp knife.
4. Prepare the Mango: Peel the mango and dice it into small, bite-sized pieces. Make sure to remove the pit first!
5. Make the Dressing: In a small mixing bowl, whisk together the lime juice, olive oil, honey (or agave), minced jalapeno (if using), and salt. Taste and adjust seasonings as needed. I like mine a little sweet, so sometimes I add a tiny bit more honey!
6. Combine Ingredients: In a large mixing bowl, combine the grilled corn kernels, diced mango, red onion, cilantro, and toasted coconut flakes. You’re basically building a party in a bowl right now.
7. Dress the Salad: Pour the dressing over the salad and toss gently to combine. Ensure everything is evenly coated. Don't drown it, though! Just enough to make it sing.
8. Serve: Serve the salad immediately or chill for later. It's fantastic on its own, as a side dish, or even as a topping for grilled chicken or fish. I personally love it with some grilled shrimp. Trust me, it's amazing!