Mango Corn Salsa is a fresh, flavor-packed salsa that will quickly become a snacking favorite! It also makes a delicious salad topper!
Why You’ll Love This Salsa
- This corn and mango salsa has so much flavor! All the fresh fruits and vegetables offer a ton of flavor as is, but flavors are elevated by blistering corn and adding cilantro, lime, and jalapeno.
- With so many textures, every bite is packed with interest!
- Mango corn salsa is superb for tasty snacking with tortilla chips (trying homemade Air Fryer Tortilla Chips!) but also completely transforms a simple salad into a memorable meal.
- Corn: You can use corn on the cob or corn kernels. This salsa adds another layer of flavor by blistering the corn first.
- Mango: Untraditional in many pico de gallo and salsa recipes, but it is SO good in this salsa! Adds another layer of texture and a juicy sweetness that pairs great with all the other flavors.
- Tomatoes: A classic in any salsa recipe!
- Red Bell Pepper: It adds a crisp, juicy, fresh crunch to this corn and mango salsa.
- Red Onion: A flavorful, key ingredient for many salsas – this recipe included!
- Jalapeno: Jalapenos add a lot of flavor, and can be de-seeded for less heat.
- Cilantro: I know, cilantro can be so polarizing, but it’s a delicious, flavorful addition to this salsa!
- Lime: Adds a bright, citrusy flavor that ties everything together!
Kitchen Equipment Needed
How to Make Mango Corn Salsa
- Blister corn with a little avocado oil (see below).
- Dice all fruits and veggies and combine in a bowl. Add chopped cilantro, squeeze the lime, and stir to combine. Season with salt to taste.
- Serve immediately and enjoy.
How to Blister Corn
While you could skip this step and just use fresh corn kernels, I’m a big fan of grilling or blistering the corn first because it adds another layer of flavor.
If you’re using fresh corn on the cob, remove the husks and clean the corn. Lightly brush the corn with oil and place on a hot grill or in a hot pan. You’ll rotate the corn every 1-2 minutes, as you see charring and blistering occur.
If using frozen corn kernels, toss them into a skillet. Let them thaw for a few minutes, then add a little oil. Keep them still in the skillet (don’t stir) for 2-3 minutes, or until they’ve started to blister. Give the skillet a toss or stir, then let sit and blister another 1-2 minutes.
Can I use frozen, fresh, or canned corn?
I’ve tested this recipe with both fresh corn on the cob and frozen corn kernels, and both create equally delicious salsas.
I haven’t personally tested canned corn, but if you use canned corn kernels that have been rinsed and drained and followed the blistering instructions for the frozen corn kernels, you should be good!
How can you tell if a mango is ripe?
The easiest way to see if a mango is ripe is to gently press on the skin. If there’s a slight give, it means the flesh is soft, juicy, and deliciously ripe.
Is frozen mango okay instead of fresh?
Absolutely, just let the mango defrost first.
How do you cut a fresh mango?
To cut a mango, first peel it. Slice the sides off from the pit. Then you can cut the side pieces into strips, cut off the peel, and dice the mango strips.
Alternatively you can create crosshatch cuts into the mango sides and use a spoon to scoop away from the peel.
Check out this video for a visual.
How can I make jalapenos less spicy?
Cut the jalapeno in half and gently scrape out the seeds and interior membranes. This is where most of the heat is, so getting rid of them will give you the jalapeno flavor and way less heat.
What can I substitute for cilantro?
I know cilantro is super polarizing, so if you really hate it you can omit it or substitute chopped fresh parsley.
Mango Corn Salsa Serving Suggestions
This corn and mango salsa is delicious as is using chips to scoop it up (try homemade Air Fryer Tortilla Chips – you can make them with corn, flour, or whole wheat tortillas!).
We also absolutely love throwing a bunch of this salsa on some greens and adding a protein for a delicious, super easy salad. That’s what we did here one weeknight when we needed a quick dinner – chopped some romaine, grilled some steak, and heaped on the salsa!
This mango corn salsa works great to be made ahead. It can be stored in an airtight container in the fridge for up to 3-5 days.
More Mango Recipes
Other Fun Dips You’ll Love
- Cucumber Pico de Gallo
- Healthy Pizza Dip (bean-based!)
- Roasted Red Pepper Feta Dip (Htipiti)
- Healthy Buffalo Chicken Dip
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Mango Corn Salsa
- 2 ears corn (or 2 cups kernels)
- 1 teaspoon avocado oil
- 2 mango diced
- 1 red bell pepper diced
- ½ red onion diced
- 1 jalapeno diced
- 2 tablespoons chopped cilantro
- juice from 1 lime
- salt to taste
Blister or Grill Corn
- For Fresh Corn on the Cob: Remove the husks and clean the corn. Lightly brush the corn with oil and place on a hot grill or in a hot skillet or grill pan. Rotate the corn every 1-2 minutes, as you see charring and blistering occur. When corn is fully blistered, remove, let cool until it can be easily handled, and cut off the kernels.
- For Frozen Corn Kernels: Place in a skillet and let them thaw for a few minutes. Once thawed (but before they've started blistering) add oil and stir. Let the corn sit (without stirring) for 2-3 minutes, or until they've started to blister. Give the skillet another toss, then let sit and blister another 1-2 minutes.
Make the Salsa
- Dice all other fruits and veggies and combine in a bowl with the blistered corn kernels. Add chopped cilantro, squeeze the lime, and stir to combine. Season with salt to taste.
- Serve immediately and enjoy.