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A bowl of mango corn salsa sits around tortilla chips.
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Mango Corn Salsa

Make the most of summer and enjoy a deliciously fresh mango corn salsa. This quick and easy recipe can be made in no time, and it’s perfect for a summer gathering or family meal. Impress your guests with the amazing flavors of mango, corn, and more!
Course Side Dish
Cuisine Mexican
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 servings
Calories 127kcal
Author Marly McMillen

Ingredients

  • 3 ears of fresh corn (still in the husk) or 1 ½ cup frozen corn
  • 1 medium jalapeño
  • ¼ cup red onion peeled and minced
  • 1 cup diced mango
  • 2 tablespoons fresh cilantro substitute chopped fresh parsley
  • 1 medium lime
  • salt and pepper to taste
Cups - Metric

Instructions

  • Cook corn (in the husk) in the microwave for 12 minutes (4 minutes per ear of corn). Use oven mitts to transfer hot ears of corn to a cutting board. Chop off the root end of the corn, and use your mitted hands to grab the pointy end of corn and gently press the corn out of the husk. Repeat with remaining ears of corn. Then allow them to sit on the cutting board to cool.
  • Once the corn is cool enough to handle, hold one ear of corn upright with the base of it resting on the cutting board and cut down to remove the corn. Turn the cob and repeat until all the corn has been removed. Repeat with remaining cobs.
    Looking down on ears of corn on a cutting board, one showing some of the husk. There are kernels of corn around them.
  • With gloved hands, use a paring knife to remove the stem ends of jalapenos. Remove the seeds and inner membranes, and pith. Cut the remaining jalapeno flesh into slices, and mince the slices. Add 1 to 3 tablespoons of minced jalapenos to your salsa, depending on your taste preferences.
    Looking down on a hand holding a paring knife, cutting a jalapeño. There are more jalapeños, the pith and seeds, and a red onion on the cutting board.
  • Add corn to a bowl. Add chopped jalapeños, minced red onion, diced mango, and chopped cilantro to a bowl. Optional add-ins: cooked black beans and/or chopped avocados.
    Looking down on a bowl with corn, chopped herbs, onions, mango, and more.
  • Zest and juice the lime. Then add lime zest and lime juice to the bowl. Stir to combine.
  • Season with salt and pepper as desired.

Notes

Mango Corn Black Bean Salsa

Add 1 cup of cooked black beans to the salsa for added fiber, color, and texture.

Mango Corn Avocado Salsa

Cut an avocado in half and remove the pit. Cut the flesh into cubes by making 4 or 5 vertical and 4 or 5 horizontal cuts in the flesh of each avocado half. Add these cubes to the salsa for added color and nutrition in every bite!

Nutrition

Calories: 127kcal | Carbohydrates: 30g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Sodium: 6mg | Potassium: 112mg | Fiber: 3g | Sugar: 18g | Vitamin A: 3206IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 2mg