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.

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.