Mango Corn Salsa

Mango Corn Salsa is a sweet and spicy treat boasting a satisfying crunch of fresh corn and mild jalapeno heat.

Salsas and salads are so good with fresh ingredients. Fresh corn, bell peppers, jalapenos, cilantro, and onion are tossed with lime and a sprinkling of spices to create this Southwest Corn Salad.

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 such a bright crunch and crispness to this salsa. When using raw corn in a dish the fresher the better. Over time after sweet corn is picked the sugar in the corn turns to starch. It is still perfectly edible but it will taste a bit starchier.

To cut fresh corn off of the cob start with a sharp knife. Stand the ear on the end over a large bowl or plate. Then slice down the cob to remove the kernels.

If you are making a large batch of salsa and have several ears to remove corn from, try using an angel food cake pan or bundt pan. Use the raised center piece to hold the ear and then slice the kernels off of the cob.

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 a day or two at room temperature to ripen. Speed up the ripening by putting it in a paper bag on the counter.

Cutting mango is way easier than you think. The pit is actually kind of long and skinny. 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 pieces of mango off the skin.

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.

This salsa is good when you first make it, but it gets even better when 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 your salsa with tortilla chips or use it as a condiment. Tasty as a topping on fish or shrimp tacos. You could also use it to top fresh grilled seafood. The sweet spiciness makes it ideal with carnitas.

Corn and Mango Salsa

A few fresh ingredients is all you need for this salsa:

• corn
• mango
• jalapeno 
• fresh cilantro
• fresh lime juice
• kosher salt 

Mango Corn Salsa Recipe

1. 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.
2. 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 am known to use it any way I can.

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.