Corn Mango Salsa

Why You'll Love This Fresh Summer Salsa

What is better than the combination of fresh sweet corn and juicy tree-ripened mango? Honestly, not much.

We paired the two together to make a sweet and savory salsa that works every time. The corn is crisp and sweet, the mango is soft and juicy, and the lime, onion, jalapeño, and cilantro bring it all together.

It's also the ultimate make-ahead condiment. Toss everything together in a large mixing bowl, let it chill in the fridge, and pull it out when you're ready to eat.

Use it as a topping for grilled fish, chicken, or steak, or serve it as a dip with tortilla chips.

The Corn: Fresh, Frozen, or Canned?

You can make this salsa year-round using whatever corn you have on hand. Here is how to prep each type:

• Fresh Corn on the Cob: This yields the absolute best flavor. Bring a large pot of water to a boil, add the cobs, and boil for 4 to 5 minutes until tender. Let them cool, then use a sharp knife to slice the kernels off the cob. If you have grilled corn, you can absolutely use it!
• Frozen Corn: Thaw completely and drain thoroughly.
• Canned Corn: Drain and rinse well.

Pro-Tip: Whichever corn you choose, make sure it is dry before mixing. This prevents the salsa from becoming watery once it meets the lime juice.

Ingredients

• Corn: Fresh is best when in season, but frozen or canned works in a pinch.
• Mango: Look for a ripe mango that gives slightly when pressed. It should be sweet and juicy, but still firm enough to hold its shape when diced so the salsa doesn't get mushy.
• Bell Pepper: Red bell pepper adds crunch, color, and a little sweetness. You can also use orange or yellow bell pepper if that is what you have.
• Onion: Use white, yellow, or red onion, finely diced. Red onion gives the salsa a sharper flavor and pretty color, while white onion has a clean, classic salsa taste.
• Jalapeño: A small jalapeño adds just enough heat. Remove the seeds and white ribs for a milder salsa, or leave some in if you like it spicier.
• Fresh Herbs: Fresh cilantro gives this salsa its classic flavor. If you do not like cilantro, use fresh parsley instead.
• Lime Juice: Squeeze it fresh! Bottled juice just can't compete with the brightness of a real lime here.
• Olive Oil: A little olive oil helps coat the corn, mango, and vegetables and gives the salsa a smooth finish.
• Seasoning: Chili powder and smoked paprika add a little warmth and depth without making the salsa heavy. Kosher salt and black pepper bring out the flavor of the corn, mango, and lime.
• Optional Tomato: or a more traditional salsa, add diced tomato. Use a firm tomato and remove some of the seeds if it is very juicy.

See recipe card for quantities

How To Make Corn Salsa

1. Bring a big pot of water to a boil. Add the corn on the cob and boil for 4 to 5 minutes, just until the kernels are tender. Remove the corn from the pot and let it cool before cutting the kernels off the cob with a sharp knife.
2. Stand each cob upright in a large mixing bowl or on a cutting board and slice downward to remove the kernels. Add the corn kernels to a large mixing bowl.
3. Add the diced mango, red bell pepper, red onion, jalapeño, and cilantro to the bowl with the corn.
4. Sprinkle in the chili powder, smoked paprika, kosher salt, and black pepper. Add the fresh lime juice and olive oil.
5. Gently toss everything together until the salsa is well combined. Try not to mash the mango. You want the pieces to stay whole.
6. Taste and adjust with more lime juice, salt, or pepper if needed.
7. Chill the salsa for 15 to 20 minutes before serving so the flavors can come together, or serve it right away if dinner is ready.

Storage

Store corn mango salsa in an airtight container in the refrigerator for up to 3 days.

Stir before serving. It is best served cold or at room temperature.

Serving Suggestions

Corn mango salsa goes with almost anything from the grill. Spoon it over grilled fish, shrimp tacos, chicken, or steak, or use it as a topper for a mixed garden salad.

You can also serve it as a dip with tortilla chips, pile it over nachos, or set it out next to guacamole for a BBQ or summer dinner.

Here are a few easy summer dishes to serve with corn mango salsa:

• Blackened Snapper Tacos
• Boiled Shrimp with Old Bay
• Panko Crab Cakes With Crab Claw Meat
• Chicken Tortilla Wraps
• Mexican Street Corn Salad