Place frozen corn on a baking sheet lined with Gefen Parchment Paper. Drizzle with one tablespoon olive oil. Broil in oven on low approximately eight minutes. Toss once and make sure corn is golden; if not, return to the broiler for one to two minutes.

Mix broiled corn with mango, avocado, red onion, tomatoes, and cilantro in a large bowl.

In a separate small container, combine balsamic vinegar, two tablespoons olive oil, lime juice, and salt and pepper. Shake and pour over salad. Serve immediately.