Mango Corn Salsa
Mango Corn Salsa is made in 15 minutes, excellent with grilled meat or chips, has a customizable heat, and is loaded with tropical flavor.
Servings 4 Servings
Calories 77kcal
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
Calories: 77kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 239mg | Potassium: 198mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1117IU | Vitamin C: 43mg | Calcium: 12mg | Iron: 0.3mg