This post may contain affiliate links. Please read my disclosure.
With grilled corn, fresh mango, avocado, jalapeño, red onion and some herbs, this corn mango salsa tastes like summer.
What's your favorite fruit? For me it's mango no question! The only thing I wish is it was a little easier to get out of the skin but luckily for us Wegman's has already cut up mango for when I'm feeling lazy. When we went to Costa Rica for our honeymoon almost two years ago I was in mango heaven! I honestly can't believe it's been that long. Time flies when you're having fun I guess.
One of my favorite ways to utilize mangoes are in salsa and today I'm sharing this corn mango salsa that is great for fresh fish and is inspired by Half Baked Harvest's cookbook.
As I've mentioned a few times recently, I'm trying to be better about taking advantage of in-season food and the fresh corn makes all the difference. Funny story - Lauren used to sell corn as a kid and so is an expert on finding the perfect corn. She actually can be quite picky with it, but I'm not complaining.
So if you're feeling like something bright that tastes like summer, use this corn mango salsa. It's so simple to make and adds a ton of flavor to any dish. I originally specifically made it for blackened cod, which it is perfect for. It could also be used as a dip for an appetizer if you're feeling like it. Hope you enjoy!
What Ingredients are in this Corn Mango Salsa Recipe?
- Mango
- Corn
- Avocado
- Jalapeño
- Red onion
- Cilantro
- Basil
- Lime
How to Make Mango Salsa
Either grill or saute the corn. If grilling, you want to soak the corn in water for 10 minutes before wrapping in aluminum foil. Then grill for 3-4 minutes per side.
If sauteing, just cut the corn off the cob and heat some olive oil over medium-high heat in a skillet. Cook the corn for about 5 minutes or until it is charred.
From there you just add every ingredient in a bowl. Because of the avocado, the salsa will only last about a day, but don't worry you'll eat it quickly.
Do I Have to Use Fresh Corn?
No. There have been times, I've craved this salsa in the winter so I just use frozen corn and saute. If using frozen corn, you want to use about 1 ½ cups.
How to Cut Mango
If you aren't lucky enough to have already cut mango you'll have to buy them whole. To be able to use for the salsa, you have to slice each side of the mango just past the seed. Slice fresh slices horizontally and vertically without cutting through skin. Push in from skin side so you can get cubes. (Note – you won’t be able to slice through seed so test with knife to see where you can slice down)
Tips for Tasty Corn Mango Salsa
- If possible, use fresh corn on the cob and mango. However if you're making this in the winter, frozen will work fine.
- Be consistent with dicing the mango, avocado and onions so you have the same great bite every time.
- If you like some heat, keep the seeds from the jalapeño in the corn mango salsa.
Other Appetizer Recipes
- Authentic Guacamole
- Skillet Nachos
- Beer Cheese Dip
- Red Pepper Hummus
- Crispy Baked Parmesan Green Beans
If you’ve tried this Corn Mango Salsa or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Corn Mango Salsa
Ingredients
- 2 mangoes, pitted, peeled and diced into ½" cubes (about 1 ½ cups)
- 2 ears corn, sliced from the cob (about 1 ½ cups)
- 1 avocado, pitted, peeled and diced into ½" cubes
- 1 jalapeño, seeded and diced
- ¼ cup red onion, diced
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh basil, chopped
- juice from 1 lime
Instructions
- First you want to grill or saute the corn. If using the grill, soak corn for 10 minutes. Wrap each in aluminum foil and grill 3-4 minutes per side. If sauteing, cut the corn off the cob and cook over medium-high heat in skillet for about 5 minutes or until corn starts to char.
- In a medium bowl, toss together the mango, corn, avocado, jalapeño, red onion, cilantro, basil and lime juice. Serve immediately or cover and store in fridge for 1 day.
Notes
- If possible, use fresh corn on the cob and mango. However if you're making this in the winter, frozen will work fine.
- Be consistent with dicing the mango, avocado and onions so you have the same great bite every time.
- If you like some heat, keep the seeds from the jalapeño in the corn mango salsa.
Great salsa for anyone that loves mangoes!