Comments: Can be prepared in 45 minutes or less.

3 tbsp extra-virgin olive oil

2 tbsp fresh lime juice (from about 1 lime)

1 garlic clove, minced and mashed to a paste with a pinch of salt

2 cups fresh corn (cut from about 4 ears)

1/4 cup packed fresh coriander sprigs, washed/dried, chopped fine

1 cup diced peeled mango

1 cup diced drained bottled pickled beets (I used unpickled canned beets)

1/4 cup finely chopped scallions

• In a bowl, whisk together 2 tbsp oil, lime juice, garlic paste, and salt and pepper to taste.
• In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until deep golden, about 4 minutes.
• Add corn and remaining salsa ingredients to bowl and toss to combine well. (Beets may bleed slightly, coloring other ingredients.)

  Serve chicken with salsa.

  Serves 2.