Corn Mango Salsa Recipe
This corn mango salsa is a fresh summer salsa made with sweet corn, juicy mango, red onion, red bell pepper, jalapeño, cilantro, and lime juice. It’s gluten-free, dairy-free, and perfect with grilled fish, shrimp tacos, chicken, nachos, guacamole, or tortilla chips.
Ingredients
- 2 cups corn kernels fresh, frozen, or canned (2-3 ears of fresh corn on the cob)
- 1 ripe mango peeled and diced
- ½ red bell pepper diced
- ¼ cup white onion or red onion finely diced
- ¼ teaspoon chili powder
- ¼ teaspoon smoked paprika
- 1 small jalapeno seeded and minced
- ¼ cup fresh cilantro or parsley
- juice and zest of 1 lime
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- 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.
- 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.
- Add the diced mango, red bell pepper, red onion, jalapeño, and cilantro to the bowl with the corn.
- Sprinkle in the chili powder, smoked paprika, kosher salt, and black pepper. Add the fresh lime juice, lime zest and olive oil.
- Gently toss everything together until the salsa is well combined. Taste and adjust seasonings.
- Chill the salsa for 15 to 20 minutes before serving so the flavors can come together.
Notes
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.
Nutrition
Calories: 127.1kcalCarbohydrates: 21.8gProtein: 2.7gTotal Fat: 4.8gSaturated Fat: 0.8gSodium: 463.1mgPotassium: 262.1mgFiber: 3.2gSugar: 12g
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