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servings:

Red chile and lime juice impart a bracing freshness to the dressing for corn-and-mango salad; the salad's flavors soften the assertiveness of the vinaigrette's.

• 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

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