Corn and Mango Salsa
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.
Servings: 2 cups
Calories: 144kcal
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!
Notes
Recipe inspired by Mango Corn Salsa by Nourished by Nic, with some changes based on my personal preferences!
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.