Mango Corn Salsa-Perfect for Fish & Chicken
Mango Corn Salsa, perfect summer topping for grilled chicken, fish tacos, or salmon. And ready in 15 minutes with adjustable heat.
Servings: 4 Servings
Calories: 167kcal
Ingredients
- 1 tablespoon avocado oil or neutral cooking oil
- 2 cups corn kernels fresh, canned and drained, or thawed frozen
- 2 ripe mangoes peeled and finely diced
- 1 bell pepper finely chopped
- ½ cup red onion finely chopped
- ½ jalapeño seeded and finely chopped (optional)
- ½ cup fresh cilantro chopped
- 2 tablespoons fresh lime juice about 1½–2 limes
- ½ teaspoon fine sea salt or to taste
Instructions
- Peel the mango, then slice around the pit and dice the flesh into small, even pieces. Keep the size similar to the corn kernels so every bite feels balanced.
- Finely chop the bell pepper, red onion, jalapeno (if using), and cilantro.
- Heat oil in a skillet over medium-high heat. Add corn and sauté for 2–3 minutes until lightly golden and slightly charred, then let it cool completely.
- In a large mixing bowl, add the mango, corn, bell pepper, red onion, jalapeño, and cilantro.
- Drizzle with fresh lime juice and sprinkle with salt. Toss gently until everything is evenly coated without breaking down the mango.
- Spoon over grilled chicken, fish tacos, or salmon. It also works great with tortilla chips for a fresh, simple dip.
Notes
- Fresh, canned, or thawed frozen corn all work, but fresh corn provides the best flavor and texture.
- Adjust the heat by increasing, reducing, or omitting the jalapeño.
- Swap cilantro with parsley or mint; use any color bell pepper.
- Prep ingredients 1 day ahead; add lime juice and salt before serving.
- Refrigerate up to 3 days; not recommended for freezing.
Nutrition
Calories: 167kcal | Carbohydrates: 32g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 463mg | Potassium: 398mg | Fiber: 4g | Sugar: 20g | Vitamin A: 2246IU | Vitamin C: 83mg | Calcium: 23mg | Iron: 1mg
