This delicious mango and grilled corn salsa is a must-try for your next summer barbecue! The combination of sweet mango and corn is absolutely delightful, jam-packed with flavor and different textures. Perfect as a dip, on tacos, as a side of grilled meat or fish and more!
Why This Recipe Works
- This mango and grilled corn salsa is vibrant, colorful and bursting with flavor! The sweetness of the ripe mango pairs beautifully with the slightly smoky flavor of the grilled corn. The tomato, red onion, jalapeño, fresh cilantro and zesty lime really make this salsa extra delicious and so satisfying in every bite. And those colors! Such an appealing looking salsa!
- It's very versatile! This salsa is great as a dip with chips, as a topping for tacos, served over fish like salmon or grilled meat. It adds so much flavor, and has a fun tropical feel. It's perfect to make for your next barbecue or potluck with friends and family, I guarantee you everyone will love it!
- This mango and corn salsa is filled with fresh ingredients. It's low in calories but high in flavor and texture which makes it a great nutritious and healthy choice.
How To Make Mango And Grilled Corn Salsa
- It's easy to make! The hardest part is probably dicing the mango which can be a little tricky as they're slippery sometimes. Here are two different methods:
- Method 1: Peel the mango, either using a vegetable peeler or using a pairing knife and removing the skin all around. Then, hold the mango upright on a cutting board and slice the flesh off as close to the pit as possible on each side. Then cut each part into slices and dice into small pieces.
- Method 2: Without peeling the mango, hold it upright on a cutting board , and slice flesh off as close to the pit as possible on each side. Take one mango side and with a knife make vertical cuts down the flesh without cutting thru the skin but as close to it as you can. Then make horizontal cuts across the vertical cuts to create little squares of mango. Use a spoon to scoop out the diced mango.
- Then you have a couple of different options to grill the corn. I like to do mine on the grill, you can simply throw a few shucked ears of corn on it after preheating it, just spray the corn with a little oil first. Cook them on medium heat for 10 to 15 minutes depending on their size, until they're tender. Place them directly on the grill and turn them with tongs often so they don't burn. If you prefer to cook it indoors, you can sautée canned or frozen corn kernels in a cast iron skillet for about 5 minutes or until they start to brown. Make sure to let the kernels cool down before mixing them with the mango.
- Then you'll chop all the other fresh ingredients.
- Finally you'll assemble everything together. Ideally, refrigerate the mango and corn salsa for at least 30 minutes before serving so it's cold and refreshing.
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Tips And Frequently Asked Questions
- If you want the mango and corn salsa to be spicy, you can add an extra jalapeño, or add a finely diced serrano pepper, or keep some of seeds and membranes in just the one jalapeño, the more seeds the spicier.
- If you're pressed for time, you can skip grilling the corn, use canned corn, make sure it's rinsed under cold water and well drained before adding it to the salsa.
- Mango salsa is best eaten fresh but you can store the leftovers refrigerated in an airtight container for up to 3 days.
- While bottled lime juice is convenient for certain recipes, use fresh lime for the salsa. It just tastes better!
Mango and Grilled Corn Salsa
- 1 ½ cup diced mango about 2 large mangoes
- 1 ½ cup corn kernels about 3-4 small ears of corn or 2 medium-large. You can also use canned or frozen corn.
- ½ cup red onion finely diced, about ½ an onion
- 1 roma tomato diced
- 1 jalapeño finely diced, membranes and most seeds removed
- ¼ cup chopped fresh cilantro
- 1 lime juiced, about 1 tablespoon
- ¼ teaspoon salt or more to taste
- ¼ teaspoon black pepper or more to taste
- Start by grilling corn. (You can use rinsed and drained canned corn without grilling if you prefer)Method 1: For full ear of corn on the grill. Preheat grill on medium high heat about 375 to 415℉. When grill is hot, turn heat down a bit to medium, spray shucked ears of corn with oil bottle spray and place directly on grill. Cook for 10 to 15 minutes, turning corn often with tongs so it doesn't burn, until tender. Cut kernels off ears and place aside to cool down for at least 5 minutes, then add to bowl. Method 2 for : For corn kernels (frozen or canned) Heat up cast iron skillet on medium high heat, and spray with a little oil bottle spray. Add corn kernels, and cook stirring often for about 5 minutes or until corn starts to brown. Remove from skillet and place aside to cool for at least 5 minutes, then add to bowl.
- Then dice mango and add to bowl with cooled corn.Method 1: first peel skin off. Then hold mango upright on cutting board and slice flesh off as close to pit as possible on each side. Then cut into slices and dice into small pieces. Method 2: hold mango upright on cutting board without peeling it, and slice flesh off as close as possible to the pit on each side. Take one mango side and with knife make vertical cuts down the flesh without cutting thru skin. Then make horizontal cuts across the vertical cuts to create little squares of mango. Use a spoon to scoop out diced mango.
- Add diced onion, tomato, jalapeño, chopped cilantro to bowl with mango and corn. Add fresh chopped cilantro, salt, black pepper, and fresh lime juice stir together with spoon. Chill covered in fridge, or serve right away with chips or as a topping to dish of choice.
- Recipe yields about 4 cups of mango corn salsa.
- Jalapeño: if you want some heat, keep some of the membranes and seeds.