Mango avocado corn salsa

Name: Mango avocado corn salsa
Ingredients: 1 ear corn, shucked; 2 ripe mangoes, peeled and cut into large wedges; 2 limes, peeled, segmented and diced plus juice of 1/2 lime; 1/4 cup small diced red onion; 1/2 habanero chile, minced; 1/4 cup fresh cilantro, minced, plus extra leaves for garnish; 1 avocado, small diced; Kosher salt; 1 teaspoon ancho chile powder; 1 teaspoon ground coriander; Four 6-ounce swordfish steaks; 1/4 cup extra-virgin olive oil, plus more for drizzling

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Ingredients

1 ear corn, shucked

2 ripe mangoes, peeled and cut into large wedges

2 limes, peeled, segmented and diced plus juice of 1/2 lime

¼ cup small diced red onion

½ habanero chile, minced

¼ cup fresh cilantro, minced, plus extra leaves for garnish

1 avocado, small diced

Kosher salt

1 teaspoon ancho chile powder

1 teaspoon ground coriander

Four 6-ounce swordfish steaks

¼ cup extra-virgin olive oil, plus more for drizzling

Steps

Preheat a grill to medium-high.
Grill the corn, rotating occasionally, until charred, about 10 minutes. Cut the kernels from the cob. Meanwhile, grill the mangoes on each side until charred, about 2 minutes per side. Place the mangoes on a cutting board and let cool slightly, then rough chop and combine in a bowl with the corn, limes, lime juice, red onion, habanero, cilantro, avocado and salt.

Recipes by Les Wolford.