Grilled Fresh Mango Corn Salad with Curry Vinaigrette

Sweet and tangy mango imparts a sense of the Mediterranean
to a simple corn and arugula greens salad that is drizzled
with a fresh lemon and curry vinaigrette dressing.

Ingredients:
4 medium fresh ears of sweet corn, cleaned
2 to 3 large mangos
1 medium red onion
1 tsp. olive oil
4 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 tsp. sugar
1/2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. black pepper
3 cups fresh arugula

Directions:
Carefully cut kernels from corn cobs. You should have about 2 cups.
Seed and peel mangoes. Cut each mango into 12 slices.
Peel the outer layer off the onion. Cut onion into 6 wedges,
leaving the root end intact so wedges stay together.
Preheat grill. Reduce heat to medium-hot.
Place cast iron skillet on the grill rack directly over the heat
for 2 to 3 minutes. Add corn. Cook and stir until carmalized.
In a medium bowl combine mango slices and onion wedges;
drizzle with 1 tablespoon of the remaining oil. Toss gently to coat.
Reduce heat to medium. Place mango slices and onion wedges
on grill rack directly over heat. Cover and grill as above.)
For dressing: in a small bowl combine lemon juice, sugar, curry powder, salt and pepper. Slowly whisk in the remaining 3 tablespoons oil until well combined. Add 1 tablespoon of the dressing to the mango mixture;
toss gently to coat. Drizzle arugula with about half of the remaining dressing; toss to coat. Add arugula to corn;
add mango and onion wedges. Drizzle with any remaining dressing.