This flavorful and fresh salsa is the perfect mix of sweet and savory with a little kick. You get crunch from the corn and red onion, and softness from the ripe mango. Use it as a dip with tortilla chips, a topping for tacos and grilled meats, or a side dish.
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Chop and mix
Salsas are not only super easy to make, but also a simple way to add an extra dish when short on time that doubles as an appetizer and a side dish.
Although this recipe is similar to the fresh peach mango salsa, the flavors are different and less sweet.
It's colorful, flavorful, and a hit with everyone.
Just chop, mix, and serve. Make it as sweet, spicy, or citrusy as you want; this mango corn salsa recipe is versatile and accommodating. And naturally gluten-free.
It's easy to make in large batches for barbecues, potlucks, and 5 de Mayo parties.
Uses for this salsa
- As a dip: serve with tortilla chips or pita bread for a tasty and healthy snack.
- Taco topping: add a spoonful of mango corn salsa on top of your favorite fish or vegetarian tacos, for a burst of fresh flavors and color.
- Side dish: use it as a condiment or side with grilled chicken, fish, or steak for a refreshing and colorful addition to your meal.
- Mixed in salads: mix in a few tablespoons for a sweet and tangy twist.
- Topped on burgers: add a tablespoon for flavor and color.
- Mixed in rice or quinoa bowls: add it with avocado chunks for a delicious and healthy meal.
Ingredient Notes
This recipe uses primarily fruits and vegetables, so using ripe, fresh, high-quality ingredients ensures the best results.
- Mango: fresh and ripe but not soft. Avoid mangoes that are too hard or too soft. The fruit should be free of any bruises, cuts, or soft spots, as these can indicate that it's damaged or overripe.
- Corn: cooked kernels are needed. I use frozen corn or shucked corn on the cob when I grill or bake it. Canned corn (not creamed corn) also works if that's all you have available.
- Citrus: lime or lemon juice or a mix of both. They pair very well.
- Jalapeño pepper: Fresh is always the best option. If you like it spicier, chop it with the seeds.
- Red bell pepper: Choose a firm one and discard the seeds.
- Chili powder (cumin also works).
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Mango Corn Salsa (10 minutes)
Ingredients
- 1 cup chopped mango
- ½ cup corn kernels
- 1 tablespoon finely chopped jalapeno pepper, or more for a spicier salsa
- ⅓ cup finely chopped red onion
- ⅓ cup finely chopped red bell pepper
- 2 tablespoons chopped fresh cilantro
- pinch of chili powder
- ¼ teaspoon salt
- 1 tablespoon lemon or lime juice
Instructions
- Place 1 cup chopped mango, ½ cup corn kernels, 1 tablespoon finely chopped jalapeno pepper, ⅓ cup finely chopped red onion, and ⅓ cup finely chopped red bell pepper in a medium bowl. Chop the fruit and vegetables into small dice that are easily eaten. Don't use large chunks.
- Mix and add 2 tablespoons chopped fresh cilantro, pinch of chili powder and ¼ teaspoon salt. Mix everything well. Add 1 tablespoon lemon or lime juice. Taste and adjust to your palate.
- Cover the bowl and chill in the refrigerator for half an hour. Mix again right before serving.
- Store leftovers, covered, in the fridge.
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