This easy Mango Corn Salsa combines the tartness of mango, juicy corn, and a kick of jalapeños for a dip that's the perfect blend of sweet and spicy. It's perfect on chips, tacos, or as a side dish at your next barbecue.
We love a good tomato salsa, but sometimes it's nice to change things up, and our mango corn salsa is an amazing summer side dish. The sweetness of the mango and corn is balanced out by the acidity of the tomatoes, the freshness of the cilantro, and the spiciness of the jalapeños.
This salsa is perfect on tacos, but we really love serving it simply with chips alongside a great margarita.
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Why We Love This Recipe
- Simple recipe: Requiring just some basic chopping and mixing skills, this recipe comes together pretty quickly and with minimal effort and ingredients.
- Customizable: This recipe is easily customizable, so you can include all of your favorites, like avocado, black beans, and more.
- Versatile: This mango and corn salsa is both sweet and spicy, making it the perfect addition to nachos, salads, or straight out of the bowl with tortilla chips. It's also great as a side dish for grilled foods, making it an awesome thing to bring to a barbecue.
- Allergy friendly: This mango corn salsa is naturally dairy and gluten free, and 100% vegan. It's a great appetizer or side dish for all dietary needs!
Ingredients
Here's what you'll need to make this mango corn salsa:
Ingredient Notes
- Mango: Red mangos or alphonso/champagne mangos (the smaller, yellow ones) will both work in this recipe. We find that alphonso mangos in particular have a more predictable texture, are easier to cut, and taste better. Whichever variety of mango you choose, make sure it's ripe!
- Corn: We used fresh corn on the cob, but you could certainly used canned or frozen corn. If using canned corn, we would recommend draining and rinsing the corn in a mesh colander, then letting it dry thoroughly, before adding it to your salsa.
- Jalapeño: This adds a great kick to the salsa that you'd expect out of a Mexican-inspired recipe. If you want a little extra spice, don't remove the seeds and membrane of the jalapeños. If you want to cut down on the spice level, you can leave the peppers out.
- Red onion: If you don't like the harshness of raw onions, you can run the chopped red onion under cold water for about a minute, which will remove some of that characteristically strong onion flavor. You can also leave it out altogether if preferred.
- Tomatoes: Fresh tomatoes add a nice acidity and a pop of sweetness. You can use quartered cherry tomatoes, roma tomatoes, heirloom tomatoes or another tomato of choice.
- Cilantro: If you're not a fan of cilantro, you can leave it out, or swap it out with parsley if you want some added freshness.
- Lime juice: Try to use freshly squeezed lime juice if you can, which will provide the best possible flavor.
- Garlic: You can leave it out if you don't like garlic. If you don't have any fresh garlic on hand, you can also add ½ teaspoon of garlic powder to the salsa.
- Salt: Be sure to use kosher salt in this recipe. Table salt will end up making it too salty.
- Olive oil: This is for cooking the corn, and you can use whatever neutral-flavored oil you prefer.
How to Make Mango Corn Salsa
STEP 1: Slice corn kernels off the cob. Heat a skillet over medium and add oil. Add corn and sauté for 3-5 minutes, until tender. Remove from heat and let cool while you prepare the remaining ingredients.
STEP 2: Add the rest of the ingredients to a large mixing bowl, including the cooled corn.
STEP 3: Mix everything together until well combined and enjoy!
Pro Tips
- Best when chilled: This salsa will taste best when it's chilled and all of the ingredients have had a chance to sit and mesh together, so we recommend letting it sit for an hour in the fridge before serving. This also means this salsa is great to make ahead of time.
- Sweeten it up: If your mango is not as sweet/ripe as you would like, try adding a teaspoon of agave syrup or granulated sugar.
- Try grilling your corn then cutting it off the cob to add a bit more flavor, texture, and color.
- Onion sensitive?: If you are sensitive to raw onion, garlic, or jalapeño and want to take some of the "bite" out of them, rinse them under cold water for a minute before adding them to the salad.
- Ways to use this mango corn salsa:
- On tacos, nachos or burrito bowls
- With a breakfast burrito
- In or with a quesadilla
- In a dip trio with our homemade queso dip and cherry tomato salsa
- With your favorite tortilla chips
- With crispy potatoes
- Added to a taco salad
- In a fajita bowl
- Storage: Store any leftovers in the refrigerator in an airtight container for up to a week.
- Freezing: You can freeze this corn salsa in an airtight container for 2-3 months. Let it thaw overnight in the refrigerator before serving the next day.
FAQs
Start but cutting it in into two halves, maneuvering your knife around the pit. This will leave you with two mango "cheeks". Using a pairing knife, make 4-5 evenly spaced horizontal cuts in the fleshy side of the mango, then make 8-10 horizontal cuts. This will create a grid-like pattern. Next, press the mango inside out, then use a paring knife to chop off all of the little mango squares.
There are two easy ways to tell is a mango is ripe.
Squeeze test: Gently squeeze the mango with your fingers. If it yields slightly and feels soft to the touch, it is ripe. However, if it is too soft and mushy, it may be overripe.
Smell test: Give the mango a sniff at the stem end. If it has a sweet, fragrant aroma, it is likely ripe.
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Mango Corn Salsa
- Total Time: 20 minutes
- Yield: 4 cups 1x
- Diet: Vegan
Description
This Mango Corn Salsa combines the tartness of mango, juicy corn, and a kick of jalapeños for a dip that's the perfect blend of sweet and spicy. It's perfect on chips, tacos, or as a side dish at your next barbecue.
Ingredients
- 2 cups fresh corn (~4 cobs)
- 1 tablespoon olive or avocado oil
- 1 cup mango, peeled and cut into ¼-inch cubes
- ¾ cup diced roma tomatoes (deseeded)
- ½ cup diced red onion
- 2 tablespoons minced jalapeño (~1 medium jalapeño)
- 2 teaspoons minced garlic
- 2 tablespoons cilantro, finely chopped
- 3 tablespoons freshly squeezed lime juice (~2 limes)
- ½ teaspoon kosher salt
Instructions
- Slice corn kernels off the cob. Heat a skillet over medium and add oil. Add corn and sauté for 3-5 minutes, until tender. Remove from heat and let cool while you prepare the remaining ingredients.
- Add all ingredients (including cooled corn) to a large mixing bowl.
- Mix together until all ingredients are well combined. Serve right away, or refrigerate for 1-2 hours to let the flavors intensify before serving.
Notes
Best when chilled: This salsa will taste best when it's chilled and all of the ingredients have had a chance to sit and mesh together, so we recommend letting it sit for an hour in the fridge before serving. This also means this salsa is great to make ahead of time.
Sweeten it up: If your mango is not as sweet/ripe as you would like, try adding a teaspoon of agave syrup or granulated sugar.
Try grilling your corn then cutting it off the cob to add a bit more flavor, texture, and color.
Onion sensitive?: If you are sensitive to raw onion, garlic, or jalapeño and want to take some of the "bite" out of them, rinse them under cold water for a minute before adding them to the salad.
Storage: Store any leftovers in the refrigerator in an airtight container for up to a week.
Freezing: You can freeze this corn salsa in an airtight container for 2-3 months. Let it thaw overnight in the refrigerator before serving the next day.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dips and Spreads
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ½ cup salsa
- Calories: 68
- Sugar: 6.1 g
- Sodium: 84.6 mg
- Fat: 2.4 g
- Carbohydrates: 12.2 g
- Fiber: 1.5 g
- Protein: 1.7 g
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