This mango corn salsa is sweet and savoury with a hint of heat. This sweet and tangy twist on your usual salsa will add flair to your summer parties and BBQs.
The combination of juicy, ripe mangoes and sweet corn is actually quite fresh and delicious. I had a full bowl just as a snack.
I am a salsa fan. There is something so fresh and tasty about them. Whether it is mango mint salsa or this corn salsa, it is so delightful.
Vietnamese cucumber salad, cucumber, tomato salad, Mexican street corn and avocado cucumber salad are regulars in my home. We also like cucumber radish salad, Sumac cucumber salad, cabbage and carrot salad, sprouted lentil salad and chickpea cucumber salad.
You will also like:
Jump to:
Why You'll Love This Recipe
1. Quick & Easy: Super easy recipe. Just chop the ingredients, mix and serve.
Only corn needs to be microwaved, steamed or grilled.
2. Freshness: Bursting with ripe mango, crisp corn, crunchy pepper and onion and fresh herbs, every bite of this salsa is like a taste of summer.
3. Versatility: This salsa is perfect for dipping, as a topping on grilled chicken or fish, or just eating as a snack.
4. Healthy and Nutritious: This salsa has fresh ingredients: fruit, vegetables and herbs. All are low calorie, high in nutrients and super fresh.
Ingredients
1. Mango: One ripe mango cut into squares is used here.
2. Fresh corn: Fresh corn kernels are used here. I normally microwave them or use charred corn from the grill or skillet.
3. Red onion: Half red onion adds spunk to the salad.
4. Jalapeno: One jalapeño or green chilli is used for heat.
5. Red pepper: Half red pepper is used for crunch and colour.
6. Lime juice: Juice of one lemon or lime is used.
7. Cilantro: A large handful of cilantro leaves really livens up this salsa
8. Garlic: I love the taste of minced garlic and have used one teaspoon here.
9. Salt and pepper to taste
Variations and Substitutions
1. Black Beans or chickpeas:For a heartier version, try adding a can of drained and rinsed black beans or chickpeas
2. Avocado: A ripe, diced avocado will add a creamy element to the salsa, balancing out the sweetness of the mango and corn.
3. Herbs: Not a cilantro fan? Swap it out for some fresh basil or parsley. Even mint works well.
Serving Suggestions
1. Dip: The classic way to serve it is with a side of tortilla chips or regular chips.
2. Taco Topping: This salsa is a perfect companion for grilled fish, vegetarian or shrimp tacos.
3. On Grilled Meats or Fish: Spoon it over grilled chicken or fish for a bright, flavorful main dish.
4. Salad Addition: Toss it into your leafy green salad for a refreshing change.
Instructions
Prepare the Corn
Skillet Corn: Heat a skillet over medium heat. Brush with oil and add the corn kernels. Cook for 8-10 minutes, stirring occasionally until the kernels start to char.
You can use frozen corn too.
Air Fryer Corn: Preheat air fryer at 390F (200C) for 5 minutes.
Spread the corn kernels in a single layer.
Air fry for 8-12 minutes, shaking the basket midway, until golden brown and crispy.
Boiled/Steamed Corn: Bring a pot of water to a boil.
Add the corn and cook for 5-7 minutes, or until tender. Drain well.
Microwave Corn: Microwave corn in a glass dish for 5-7 minutes till cooked.
Chop the ingredients
Peel the mango and using XOXO chopper, chop into cubes.
In case you don’t want to use a chopper, cut mango into thick slices with skin avoiding the skin.
Score the slices in perpendicular lines and then scoop out the cubes using a spoon.
You can also just use a knife to cut into uniform pieces.
Chop half pepper and half red onion into cubes or finely.
Mince 2 or 3 cloves or garlic and finely chop 1 green chilli or jalapeño and a handful of cilantro leaves.
Mix the Salsa: In a large bowl, combine the prepared corn, cubed mango, onion, pepper, jalapeno, and cilantro.
Squeeze lime juice over the top and season with salt, pepper and minced garlic.
Mix until well combined.
Refrigerate: You can let the salsa chill in the refrigerator for half an before serving. This allows all the flavors to meld together.
I have had it right away too, and it tastes pretty great as well.
Expert Tips
Choosing Mangoes: Look for mangoes that yield a little when you press them.
They should be slightly soft, but not mushy. Also only use ripe mangoes here.
Cutting Mangoes: The easiest way to dice a mango is to cut off the sides, avoiding the large seed in the center.
Score the flesh in a grid pattern, then scoop it out with a spoon. Or use a chopper for even cubes.
Adjust to Taste: This is a versatile recipe. Feel free to adjust the quantities of ingredients to your taste.
Like it spicy? Add more jalapeno. Want it sweeter? Add more mango.
FAQs
Yes, you can. The salsa tastes good when chilled and kept for some time so that the flavours deepen.
When stored in an airtight container, this salsa should stay fresh for up to 3 days in the fridge.
Yes, you can. If using frozen, let it thaw before using. If using canned, be sure to drain and rinse the kernels well.
Here's the recipe card:
📖 Recipe Card
Mango Corn Salsa
Equipment
Ingredients
- 1 mango cut into cubes
- 1 cup corn
- ½ red pepper chopped
- ½ red onion chopped
- 1 jalapeno finely chopped
- 1 handful cilantro chopped
- 1 tsp. garlic minced
- ½ tsp. salt
- ¾ tsp. pepper
- 1 tbsp. lemon juice
Do you want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!
Instructions
Prepare the Corn
- Skillet Corn: Heat a skillet over medium heat. Brush with oil and add the corn kernels. Cook for 8-10 minutes, stirring occasionally until the kernels start to char.
- You can use frozen corn too.
- Air Fryer Corn: Preheat air fryer at 390F (200C) for 5 minutes.
- Spread the corn kernels in a single layer.
- Air fry for 8-12 minutes, shaking the basket midway, until golden brown and crispy.
- Boiled/Steamed Corn: Bring a pot of water to a boil.
- Add the corn and cook for 5-7 minutes, or until tender. Drain well.
- Microwave Corn: Microwave corn in a glass dish for 5-7 minutes till cooked.
Chop the ingredients
- Peel the mango and using XOXO chopper, chop into cubes.
- In case you don’t want to use a chopper, cut mango into thick slices with skin avoiding the skin.
- Score the slices in perpendicular lines and then scoop out the cubes using a spoon.
- You can also just use a knife to cut into uniform pieces.
- Chop half pepper and half red onion into cubes or finely.
- Mince 2 or 3 cloves or garlic and finely chop 1 green chilli or jalapeño and a handful of cilantro leaves.
- Mix the Salsa: In a large bowl, combine the prepared corn, cubed mango, onion, pepper, jalapeno, and cilantro.
- Squeeze lime juice over the top and season with salt, pepper and minced garlic.
- Mix until well combined.
- Refrigerate: You can let the salsa chill in the refrigerator for half an before serving. This allows all the flavors to meld together.
- I have had it right away too, and it tastes pretty great as well.
Notes
Nutrition
If you liked this recipe, I request you to leave a star * rating. Thanks.
Comments
No Comments