Summer meets tropical paradise in this vibrant Corn and Mango Salsa that's bursting with sweet, spicy, and tangy flavors. This no-fuss recipe combines crisp corn, juicy mango, and fresh vegetables into a versatile salsa that's perfect for everything from tacos to grilled fish.
This corn and mango salsa is an easy recipe that is literally the epitome of summertime! With juicy mango, sweet corn, and spicy jalapeño, this salsa is seriously bursting with flavor. When all these ingredients come together, they create a harmonious blend that's got a lot more flavor and texture than most salsas.
While this corn mango salsa is perfectly delicious alongside a bowl of tortilla chips, it really shines as a topping for grilled proteins, too! Spoon it over fish or shrimp tacos, or use it to elevate a some cast iron chicken breast. It's particularly good with seafood though – so try it on seared scallops or grilled shrimp for a tropical twist that'll really take them to the next level!
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Ingredients
You just need a handful of fresh ingredients to make this mango corn salsa recipe. Here's what you'll need:
- Corn: I used frozen corn, but fresh corn on the cob is best to use when it is in season! If you'd like, you can just add in the raw corn or you can add grilled corn.
- Mango: Use a ripe, sweet mango and dice it into small pieces. This adds juicy, sweet flavors throughout!
- Tomato: One large roma tomato works great. I like to scoop out the seeds and just dice up the flesh of the tomato here. If you have cherry tomatoes on hand, you can use those!
- Red Onion: Diced into small cubes, this adds just the right amount of onion flavor! If you are sensitive to red onion, you can opt for shallot instead or substitute with white onion.
- Jalapeño: Remove the seeds and white middle part of the jalapeño pepper since those are the spiciest. Dice into small pieces!
- Fresh Cilantro: Freshly chopped cilantro brightens up the flavor and adds herby notes.
- Lime: Fresh lime juice adds loads of flavor. I would avoid bottled lime juice if possible.
- Salt: Season the mango salsa with salt to taste. The more lime you add, the more salt you will need so add just ½ lime and then go from there if you need more!
See recipe card for quantities.
How to Make Fresh Mango Corn Salsa
- Toast the Corn: If using frozen corn, add it into a skillet with a tiny bit of oil and allow it to thaw and make charred corn. If you are using fresh ears of corn, simply slice it off of the cob into a large mixing bowl.
- Prep the Mango: To slice the mango, use a knife to slice down on the sides of large seed in the middle. Keep the skin on, and use your knife to make a grid to create small squares. Use a spoon to scoop the mango out and into the large mixing bowl.
- Prep Remaining Ingredients & Mix: Dice the remaining ingredients and add them to the bowl. Season with the lime juice and salt, stir well and taste. Adjust the seasoning based on your preference. It it is too acidic, add more salt. If it is too salty add some more lime. Serve and enjoy!
Hint: Dice up the jalapeño into very small pieces, that way you don't get a super spicy bite and the spice is spread evenly throughout the easy mango corn salsa!
Tips for Success
- Char the corn! Especially if you are using frozen corn, definitely char the corn in a pan or in the oven on a sheet pan. This will add an extra layer of flavor!
- Choose a ripe mango. A ripe mango will have a slight give when pressed and a sweet aroma at the stem.
- Adjust the amount of spice according to your preference. The amount of jalapeno you add to this summer salsa will impact the spice level. You can add more or less, depending on how spicy you want it.
- Let the salsa sit before serving. Mix the salsa well, and then let it sit a bit before trying again. The flavors will develop and you can adjust the salt or lime juice if needed!
- Serve chilled or at room temperature for the best flavor!
Recipe Variations
- Fresh corn taken right off the cob is really the best way to enjoy this corn and mango salsa! However, when fresh corn is not available, use frozen sweet corn instead.
- If you aren't a fan of cilantro, you can omit it or add a different herb like parsley or even mint!
- Fold in extras like diced avocado for a creamy addition, or some black beans for added protein!
Serving Suggestions
This homemade salsa is a versatile recipe that can be served as a quick appetizer with your favorite tortilla chips or some crispy fried plantains. It can also work as a topping or side dish with meats like salmon or cast iron chicken breast! It would also make the perfect addition with tacos or my ground beef taco bowls.
Storage
Store any leftover mango corn salsa in an airtight container in the refrigerator for up to 3 days! The vegetables will release liquid over time - drain excess if desired before serving again.
Frequently Asked Questions
Fresh corn is best, then frozen corn, and then canned. So technically, yes, you can use canned corn, but drain well and char in a pan for better flavor!
This corn salsa recipe can vary from mild to medium spicy levels with half a jalapeño. You can adjust the spice by adding less jalapeño or more! If you are particularly sensitive to spice, you can add green bell pepper instead!
More Recipes to Try
- Peach Mango Salsa
- Cilantro Chimichurri
- Colombian Hot Sauce
- Cilantro Jalapeño Sauce
- Camarones al Ajillo
Corn and Mango Salsa
Ingredients
- 1 cup corn kernels frozen or fresh
- 1 mango diced
- 1 cup diced tomatoes about 1 large roma tomato
- ¼ red onion diced
- ½ jalapeño diced
- a few sprigs of fresh cilantro chopped
- juice of 1 lime more or less to taste, start with ½ then increase
- salt to taste will depend on how much lime you add and your own preference
Instructions
- If using frozen corn, add it into a skillet with a tiny bit of oil and allow it to thaw and get a slight char. If you are using fresh, simply slice it off of the cob into a large mixing bowl.
- To slice the mango, use a knife to slice down on the sides of large seed in the middle. Keep the skin on, and use your knife to make a grid to create small squares. Use a spoon to scoop the mango out and into the large mixing bowl.
- Dice the remaining ingredients and add them to the bowl. Season with the lime juice and salt, stir well and taste. Adjust the seasoning based on your preference. It it is too acidic, add more salt. If it is too salty add some more lime. Serve and enjoy!
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