This Mango Corn Salsa is easy and a perfect dip for chips during casual get-togethers or as a refreshing side for grilled chicken or fish. The fresh mango, cilantro, and lime flavors coated corn kernels make a fabulous, flavorful salsa.
It's still officially spring here, but the sun shines like summer. It's time to bring out all those tropical flavors. This mango corn salsa is a must-have to add to your summer recipe list(as is this pineapple jalapeno salsa recipe).
This mango salsa isn't fancy or fussy. The highlights are the right proportion of ingredients: chop everything up, toss it together, and that's it! The flavors come together beautifully.
My family loves to slather it over grilled meat, scoop it up with chips, or enjoy it as a dip-it's unbelievably delicious, bringing smiles all around.
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Why You'll Love This Recipe
⭐️Mouthwateringly delicious!
⭐️Ready in under 15 minutes.
⭐️Customizable and versatile!
Ingredients
- Mango: Choose a mango that's not overly ripe-not too soft or mushy. Varieties like Hayden or Kent work beautifully here, giving the perfect balance of sweetness and texture.
- Corn kernels: You can use fresh, canned, or frozen corn-whatever you have. Just make sure it's sweet and juicy.
- Bell peppers: Any color works-red, yellow, green, or orange. I love using a mix, especially red and yellow, as they bring a touch of natural sweetness and vibrant color to the salsa.
- Onion: I used red onion for its sharp flavor and pop of color, but feel free to swap it for sweet onions if you prefer.
- Jalapeño: It adds a nice kick. Adjust the amount based on your heat tolerance-or skip it altogether if you're not into spicy food.
- Cilantro: Fresh cilantro is a must. It brings that signature brightness that ties everything together.
- Butter: Substitute with any neutral cooking oil like avocado or canola.
- Lime juice: Lime and salsa are best friends! Freshly squeezed lime juice lifts the whole dish and gives it that citrusy zing we all love.
How To Make Mango Corn Salsa
- Heat butter in a skillet over medium heat.
- Add corn kernels, cook for 2-3 minutes until they become lightly golden, and let them cool down.
- Chop the mango and other ingredients finely.
- In a large mixing bowl, add chopped mango, bell peppers, jalapeno, onion, cilantro, corn kernels, lime juice, and salt. Combine and enjoy as a side or as an appetizer!
♨️How To Adjust The Heat Level
The heat in this salsa depends entirely on how much jalapeño you add and how you prepare it, and it can range from mild to moderate.
To make it mild: Simply skip the jalapeño altogether. Or, if you still want just a hint of heat without the burn, you can add a small amount of jalapeño with the seeds and inner membrane removed(that's where the heat is concentrated).
Add the jalapeño with the seeds and inner membrane to make it moderately spicy.
Want it hotter? Add more jalapeños, or if you're feeling brave, try using a spicier pepper like serrano.
The Leftovers
- This mango corn salsa is best to enjoy as fresh.
- However, you can store the leftovers in an airtight container in the refrigerator for up to one day. Just stir them briefly before serving.
- This is not a freezer-friendly recipe-the fresh ingredients will lose their crunch and turn mushy once thawed.
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FAQ
This mango corn salsa is fantastic with grilled meats, tacos, fish-especially mahi-mahi-and tortilla chips. It also makes a colorful addition to a charcuterie board, adding extra flavor and texture.
Yes, absolutely! You can use fresh, canned, or even frozen corn. Each version brings its flavor, which works wonderfully in this recipe.
You can toss in black beans or chickpeas (ensure they're cooked and drained) or even experiment with fruits like pineapple, kiwi, or passion fruit to add sweetness and punch.
To serve this salsa at a party, place it in a large bowl and surround it with tortilla chips for easy scooping. Pair it with bite-sized grilled chicken, salmon bites, or shrimp skewers for a more filling option.
More Mango Recipes To Try
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📖 Recipe
Mango Corn Salsa
Ingredients
- 1 teaspoon butter
- 1 cup corn kernels fresh, canned, or thawed frozen
- 1 mango ripe, peeled, and diced
- ½ bell pepper finely chopped
- ¼ cup red onion finely chopped
- ½ jalapeño seeded and finely chopped (optional)
- 3 tablespoons fresh cilantro chopped
- 1 tablespoon lime juice
- ¼ teaspoon salt to taste
Instructions
- In a skillet, heat butter over medium heat. Add corn and sauté for 2-3 minutes until lightly golden. Let cool.
- In a bowl, combine mango, bell pepper, red onion, jalapeño, cilantro, sautéed corn, lime juice, and salt.
- Mix well and taste. Adjust seasoning as needed.
- Serve immediately as a side dish or as an appetizer.
Notes
- Use fresh, canned, or frozen corn, red or sweet onion, butter, or neutral oil like avocado or canola.
- Pick firm-ripe mangoes like Hayden or Kent for the best texture and flavor.
Adjust heat using less jalapeño or removing seeds for mild heat; add more or use serrano for extra spice. - Enjoy as fresh; store the leftovers in the fridge for up to 1 day-stir before serving.
- It is not freezer-friendly recipe.
- Serve with grilled chicken, tacos, or chips; add black beans, pineapple, or kiwi for an extra twist.
Nutrition
Additional Info
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