Mango Corn Salsa is a sweet and spicy treat boasting a satisfying crunch of fresh corn and mild jalapeno heat.
Corn Mango Salsa
Like many homemade salsas, this corn and mango salsa is tasty when you first make it. However, the flavors will meld and deepen after it has had some time to sit and the flavors blend.
When the corn and mango start soaking up the lime juice and notes from the jalapeno and cilantro, you’ll find yourself going back for just one more bite again and again.
Serve the salsa with tortilla chips or use it as a topping on fish or shrimp tacos. You could also use it to top fresh grilled chicken or fish. The sweet spiciness makes it ideal with these carnitas street tacos too!
Yes, the corn is raw in this recipe. You do not need to cook it. If you have never tasted raw sweet corn you are in for a treat.
Raw corn adds a bright crunch and crispness to this salsa. When using raw corn, the fresher it is the better it will taste. Over time, after sweet corn is picked, the sugar in the corn turns starchy. It is still perfectly edible but it will taste a bit different.
How to Cut Fresh Corn
I use a couple of different methods to remove corn from the cob, depending on the amount of corn I need to prepare. My preferred method is to place the corn flat on a cutting board and simply slice the corn off as pictured below.
Alternatively, if I’m preparing a large quantity of corn, I like to stand the ear on its end over a large bowl. Then slice down the cob to remove the kernels.
At different times, I’ve also used a bundt pan to collect the kernels as they fall. You can use the raised centerpiece to hold the ear and then slice the kernels off the cob directly into the pan.
Mango Corn Salsa
A ripe mango gives this salsa its sweet taste. If your mango is ripe it will dent slightly when you press it with your fingertips.
If your mango isn’t quite ripe, leave it out for a day or two at room temperature to finish ripening. You can speed up the process by placing it in a paper bag on the counter.
How to Cut Mango
To cut the mango start by slicing it lengthwise beside the pit. Repeat on the other side of the pit. (I like to use this paring knife. I have three of these knives and use them daily.)
Next score the mango into 1/4-inch sized pieces. Turn the skin slightly inside out and slice the mango off the skin.
How to Cut Jalapeno
When chopping the jalapeno, keep the pieces small for even flavor in every bite. Use as much or as little jalapeno as you like for your preferred spiciness. I go for using an entire medium-sized jalapeno.
Corn and Mango Salsa
You’ll need the following ingredients to make this recipe:
- corn
- mango
- jalapeno
- fresh cilantro
- fresh lime juice
- kosher salt
Combine the corn, mango, jalapeno, and cilantro in a medium-sized bowl. Stir to combine. Drizzle with lime juice, and sprinkle with salt. Taste and adjust salt, as needed.
Let stand at room temperature for 10 minutes to allow the flavors to blend. Serve immediately or refrigerate until ready to serve.
The salsa can be refrigerated in an airtight container for several days. For the best flavor, bring it to room temperature before serving.
Salsa, salads, and dips are great ways to bring color and flavor to your snack or dinner time. When sweet corn is in season, I will happily use it every way I can.
Another fresh corn favorite adds some bell peppers, jalapenos, cilantro, and onion that are tossed with lime and a sprinkling of spices to create this Southwest Corn Salad.
Hand over a bag of chips and a bowl of Cowboy Caviar, dinner is ready. Fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good!
When you add corn and bell peppers to a batch of queso blanco, the result is a fantastic Corn Queso Dip that you won’t be able to stop eating.
Grilled Corn Dip is a creamy, spicy, slightly sweet snack for any time of the year. With loads of great flavor from cilantro, lime, chili powder, and cumin, this is an irresistibly dippable version of Mexican street corn.
Mango Corn Salsa
Ingredients
- 2 medium ears corn kernels removed (about 3 cups worth)
- 1 large mango peeled, pit removed, and chopped into ½-inch pieces (about 1½ cups worth)
- ½-1 jalapeno stem and seeds removed, and finely chopped (about 1-3 tablespoons worth, depending on your preference for heat)
- 1 tablespoon finely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- ½ teaspoon kosher salt adjust to taste
Instructions
- Combine the corn, mango, jalapeno, and cilantro in a medium-size bowl. Stir to combine. Drizzle with lime juice, and sprinkle with salt. Taste and adjust salt, as needed.
- Let stand at room temperature for 10 minutes to allow the flavors to blend. Serve immediately or refrigerate until ready to serve.
Notes
Nutrition
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