Mango and Grilled Corn Salsa (Edit recipe)

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This delicious mango and grilled corn salsa is a must-try for your next summer barbecue! The combination of sweet mango and corn is absolutely delightful, jam-packed with flavor and different textures. Perfect as a dip, on tacos, as a side of grilled meat or fish and more!

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PREP TIME

15 minutes

COOK TIME

10 minutes to 15 minutes

INGREDIENTS

Serves: 8

Ingredients

1.5 cup Mango, diced (about 2 large mangoes)
1.5 cup Corn, (about 3-4 small ears of corn or 2 medium-large, you can also use canned or frozen corn)
1/2 cup Red Onion, finely diced, about ½ an onion
1 Roma Tomato, diced
1 Jalapeño, finely diced, membranes and most seeds removed
1/4 cup Cilantro, chopped
1 Lime, juiced (about 1 Tbsp)
1/4 tsp Salt, or more to taste
1/4 tsp Black Pepper, or more to taste

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by grilling corn. (You can use rinsed and drained canned corn without grilling if you prefer)
Method 1: For full ear of corn on the grill. Preheat grill on medium high heat about 375 to 415℉. When grill is hot, turn heat down a bit to medium, spray shucked ears of corn with oil bottle spray and place directly on grill. Cook for 10 to 15 minutes, turning corn often with tongs so it doesn't burn, until tender. Cut kernels off ears and place aside to cool down for at least 5 minutes, then add to bowl.
Method 2 for : For corn kernels (frozen or canned) Heat up cast iron skillet on medium high heat, and spray with a little oil bottle spray. Add corn kernels, and cook stirring often for about 5 minutes or until corn starts to brown. Remove from skillet and place aside to cool for at least 5 minutes, then add to bowl.
Then dice mango and add to bowl with cooled corn.
Method 1: first peel skin off. Then hold mango upright on cutting board and slice flesh off as close to pit as possible on each side. Then cut into slices and dice into small pieces.
Method 2: hold mango upright on cutting board without peeling it, and slice flesh off as close as possible to the pit on each side. Take one mango side and with knife make vertical cuts down the flesh without cutting thru skin. Then make horizontal cuts across the vertical cuts to create little squares of mango. Use a spoon to scoop out diced mango.
Add diced onion, tomato, jalapeño, chopped cilantro to bowl with mango and corn. Add fresh chopped cilantro, salt, black pepper, and fresh lime juice stir together with spoon. Chill covered in fridge, or serve right away with chips or as a topping to dish of choice.

Notes

Recipe yields about 4 cups of mango corn salsa. Jalapeño: if you want some heat, keep some of the membranes and seeds.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	35
Fat:	0 g
Carbohydrates:	7 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	204 mg
Fiber:	2 g
Sugars:	4 g
Calculated per serving.