Mango Corn Salsa

A bowl of mango sweet corn salsa with chips.

5 from 1 vote

Mango Corn Salsa is a summertime essential! Perfect as a fresh appetizer or healthy snack dipped with tortilla chips, or a delicious topper for chicken rice bowls or fish tacos! With just a few ingredients and a quick 20 minutes, grilled summer sweet corn, fresh cilantro and lime juice bring out mangos at their best!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Side Dish

Cuisine: American, Mexican

Diet: Gluten Free

Servings:

Calories: 49kcal

Author: Meryl Downing

Ingredients

1 ear corn on the cob
2 cups mango ripe, diced
¼ cup red onion diced
1 Tablespoon lime juice about half a lime
1 Tablespoon cilantro chopped
¼ teaspoon kosher salt

Instructions

Remove the husk and silk and grill the corn on an outdoor grill until slightly charred on all sides, about 7 to 10 minutes. Lay the corn on a cutting board and slice the side of kernels off, turning the cob to slice all the way around.
Peel mango with a vegetable peeler. Slice the flesh off around the pit and dice.
Add all ingredients to a bowl and mix. Serve fresh or refrigerate.

Notes

Make Sure the Mangos are Ripe - You really can't make mango salsa unless your mangos are ripe! Leave them on the counter a day or two, so they are slightly soft when squeezed.
Spicy or other Additions - Make it with or without the corn, or add red bell pepper or a spicy pepper like jalapeño, cherry tomatoes, black beans, or avocado.
Cooking the Corn - You can cook the corn on the cob any way you like, grilled, boiled, baked in the oven, or cut off the cob and cooked in a skillet. You could saute frozen corn if making this salsa out of season, but it's best in the summer. You can also make mango salsa without the corn.
To Chop Mango - Use a vegetable peeler to peel the mango. A mango has a long flat seed in the middle of it. Stand it on end with the stem pointing up. A mango is kind of a smushed oval shape, cut the two sides off that are smushed in, those have the most flesh. Slice down just to the side of the stem on both sides, leaving the flat seed alone in the middle. Then slice as much flesh off the short sides as you can. Then simply chop up your pieces.
Serve fresh or eat the following day!

Nutrition