Ever since discovering that raw corn is actually delicious, I’ve been trying to incorporate the stuff into as many dishes as possible.

Because sadly, summer is not going to be here much longer.

The whole “back to school” thing still makes me cringe, even though I’ve been out of school for over two years now.

Struggling to finish the dullest text books in existence and getting called on in class while daydreaming about what I’m going to inhale for dinner was bad enough.

Throw cold, damp weather in there with a big hit of darkness and a lack of exciting produce and you’ve got yourself the fall and winter blues.

(Pumpkin everything and endless Christmas cookies do make the fall and winter months slightly more bearable… slightly.)

Even though books and class are a thing of the past, it still gets chilly, drizzly, and dark in these parts.

And fresh corn disappears until the following summer.

Along with pretty much all my favorite fruits.

Before I start to shed some tears and smear my carefully applied mascara everywhere, let me get into how wonderful this simple, sweet, and spicy end of summer salad is.

All you have to do is gently mix juicy raw corn with sweet mango, black beans for protein, creamy avocado, spicy jalapeno, zesty lime juice, fresh cilantro, and a hefty dosage of salt.

Let your salad sit and be merry (at room temp!) for a handful of minutes, then dig in.

P.S. Not a fan of spice? Leave the jalapeno out. You could also add diced red bell pepper and serve this salad with tortilla chips, if you want.

P.P.S. Try grilling up some halibut then topping your fish with a generous portion of this stuff. You’re welcome.

P.P.P.S. Beans + corn = complete protein, so this dish can technically be considered a main dish for my veg friends or people who are trying to keep trim.