This Mango Corn Salsa is a delicious and refreshing summer salsa made with sweet mangoes, juicy corn on the cob, and a hint of heat from jalapeño peppers. It's an easy homemade salsa recipe that is perfect for serving with chips, tacos, burritos, or grilled meats.
Memorial Day is coming up, which means summer is just around the corner here in New England. It's always around this time of year that I start making all of my favorite summer recipes again.
Homemade salsa is a weekly occurrence at my house throughout the summer. I'm always experimenting with new salsa flavors, which is how I came up with this mango corn salsa recipe.
This healthy mango corn salsa is made with fresh corn on the cob, which is a summertime staple in Massachusetts. Pairing the sweet corn with fresh mango adds a tropical vibe that is perfect for a beach day or pool party.
So, if you're looking for a unique twist on classic salsa this summer, give this corn mango salsa recipe a try!
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Why You'll Love This Recipe
- Easy to Make- This easy summer salsa comes together in just 20 minutes and uses only a few simple ingredients. It's so easy to make, you'll want to pair it with all of your meals this summer!
- Seasonal Summer Ingredients- Made with fresh corn, tomatoes, and jalapeños, this corn mango salsa celebrates the sweet and delicious flavors of summer.
- Fresh & Flavorful- Using fresh mango, corn on the cob, cilantro, and lime juice really makes this salsa recipe burst with flavor.
- Versatile- This mango salsa with corn pairs well with so many of your favorite summer recipes. From chips and tacos to grilled meats and burgers, you'll want to add this tasty homemade salsa to everything.
- Healthy- Need an easy way to sneak in some extra veggies this summer? Whether you're trying to get yourself or your kid to eat more vegetables, this mango corn salsa is a flavorful way to do it!
Ingredient Notes
Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.
- Corn on the Cob- Fresh corn on the cob, especially during the summer, is the sweetest, most flavorful option. I typically boil the corn because it's quick and easy, but grilled corn also works well.
- Mango- Fresh mango adds a sweet flavor to the salsa that pairs well with the corn. When choosing a mango at the grocery store, look for one that has red, orange, or yellow skin. This indicates that it's ripe.
- Roma Tomatoes- Roma tomatoes are a type of paste tomato, which means they have fewer seeds. These types of tomatoes are perfect for salsa.
- Jalapeño- Leave the jalapeño seeds in for a spicier salsa or remove them for a milder salsa.
- Red Onion- Red onion has a slightly sweet, mild onion flavor that tastes delicious with the rest of the ingredients.
- Cilantro- Fresh cilantro is an essential ingredient in any salsa recipe. Cilantro can be sandy so, make sure you rinse it well.
- Lime Juice- Adds a bit of acidity to the salsa, which helps balance the sweet flavors.
- Kosher Salt- Enhances flavor. I prefer kosher salt or sea salt since table salt tends to have added ingredients, like sugar and anti-caking agents.
Sustainability Tip: For the freshest, most flavorful salsa, try growing your own tomatoes, jalapeños, and cilantro at home. These vegetables are easy to grow both in a garden and in containers.
How to Choose a Ripe Mango
Nothing is better than a sweet, juicy, and ripe piece of fresh mango. But how do you tell when it's ripe?
- Look for a mango that is slightly soft to the touch. A ripe mango will give slightly when you squeeze it, but it should not be mushy.
- Check the color of the mango. A ripe mango will have skin that is red, yellow, or orange in color. Some green is okay, but the more color, the better.
- Smell the mango. A ripe mango will have a sweet, fruity aroma.
How to Ripen a Mango
If your grocery store only had underripe mangos, don't fret! There are a few ways you can speed up the ripening process at home so you can enjoy ripe, juicy mango sooner.
- Place the mango in a paper bag with an apple or banana. The ethylene gas released by the apple or banana will help to ripen the mango.
- Place the mango in a warm, sunny spot. The heat will help to speed up the ripening process.
Substitutions and Variations
Here are a few ways you can try customizing this mango corn salsa recipe to fit your diet and taste preferences.
Substitutions
- Corn on the Cob- Frozen corn or canned corn can be used in this recipe. If you use canned corn, be sure to drain it well before adding it to the salsa.
- Mango- Swap mango for fresh pineapple, peaches, or nectarines. You can also use frozen mango.
- Roma Tomato- Any type of tomato you prefer can be swapped for the Roma tomatoes. You can also use red bell pepper, green bell pepper, or zucchini in place of the tomatoes.
- Jalapeño- For a milder salsa, substitute the jalapeño for green bell pepper, serrano peppers, or poblano peppers. If you love heat, try habanero peppers instead.
- Red Onion- Substitute red onion for white onion, yellow onion, shallots, or scallions.
- Cilantro- Parsley, basil, or mint make good substitutes for cilantro, although they will change the flavor profile of the salsa. If you don't like cilantro, you can omit it entirely if preferred.
- Lime Juice- Swap the lime juice for fresh lemon juice or orange juice.
Variations
- Allergen-Friendly- This mango corn salsa is naturally gluten-free, dairy-free, and vegan.
- Grilled Corn- Instead of boiling the corn, grill it for a smoky, charred flavor.
- Black Beans- Add a can of drained and rinsed black beans for a more filling salsa that has added protein and fiber.
- Avocado- Creamy diced avocado adds another layer of texture to this fresh homemade salsa.
- Pineapple- For a sweeter profile, add some diced pineapple along with the mango.
- Seasonings- Add a dash of cumin, cayenne pepper, smoked paprika, or chili powder to the salsa for more flavor.
How to Make Mango Corn Salsa
Here is how to make mango salsa with corn.
Step 1: Cook and shuck the corn. Bring a large pot of salted water to a boil over medium-high heat. Once boiling, add the peeled ears of corn on the cob and reduce the heat to medium. Simmer the corn for 4-5 minutes or until tender. Remove the corn from the water and allow it to cool for a few minutes before handling. Once cool enough to touch, shuck the corn and add the cooked kernels to a mixing bowl.
Step 2: Prepare the remaining ingredients. Chop the mango, tomatoes, jalapeño, red onion, and cilantro into bite-sized pieces and add them to the mixing bowl along with the corn.
Step 3: Add the lime juice and salt. Squeeze the juice of one lime and sprinkle kosher salt over the chopped vegetables. Stir well to combine.
Step 4: Chill and serve. Cover the mixing bowl with a lid, beeswax wrap, or plastic wrap and place in the refrigerator for at least 30 minutes before serving. Enjoy!
Mango Corn Salsa (Instructional Video)
Tips for Success
- Use fresh, ripe ingredients. Using fresh, ripe fruits and vegetables, especially when they're in season, makes this mango corn salsa so flavorful and delicious.
- Wear gloves when handling jalapeño. Wearing gloves when chopping fresh jalapeños helps prevent capsaicin from getting on your hands and potentially in your eyes.
- Chop the vegetables evenly. You want to chop all of the vegetables to be roughly the same size so your salsa blends together nicely.
- Refrigerate for 30 minutes. While you can eat the salsa right away, letting it chill in the refrigerator for 30 minutes allows the flavors to blend together better.
What to Serve With Mango Corn Salsa
This mango salsa with corn recipe is perfect for serving as a snack or as a condiment with many of your favorite summer recipes. Of course, corn mango salsa is a classic dip that pairs well with tortilla chips, pita chips, crackers, and fresh vegetables.
Another option is to use this summer salsa recipe as a condiment for grilled meats and seafood. Try it with grilled chicken breast, grilled steak tips, grilled shrimp, or grilled salmon.
If you're looking for something on the lighter side, mango corn salsa makes a tasty salad dressing. Toss the salsa with your favorite salad greens, then top with some protein for a healthy and satisfying meal.
Finally, serve this mango corn salsa alongside all of your favorite Mexican dishes, like tacos, quesadillas, and burritos.
Storage and Reheating
How to Store
- Room Temperature- If you're serving this mango corn dip at a summer cookout or backyard BBQ, keep in mind that it should only remain at room temperature for a maximum of two hours.
- Refrigerator- Store leftover mango salsa with corn in an airtight container in the refrigerator for 3-5 days.
- Freezer- I do not recommend freezing this homemade mango corn salsa. Freezing fresh salsa may cause unappealing textural and flavor changes.
Make Ahead
This sweet corn and mango salsa is perfect for parties or meal prep. You can make it ahead of time and store it in the fridge for up to 2 days. In fact, the flavors will meld and become even more delicious if you let it sit for at least 30 minutes before serving.
Frequently Asked Questions
If you don't have access to fresh corn, using frozen corn or canned corn as a substitute works well. Thaw frozen corn before adding it to the salsa. Canned corn should be drained and rinsed.
Mango skin is technically safe to eat but can be unpleasant. I recommend peeling the mango before dicing it and adding it to the salsa.
This healthy mango salsa with corn pairs well with tortilla chips, grilled meats, tacos, burritos, and much more.
Fresh mango salsa can be frozen for up to 3 months, but the texture and flavor will change. If you have a lot of leftover salsa you want to freeze, store it in a freezer-safe bag or container.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Mango Corn Salsa
Ingredients
- 2 ears (about 1 ½ cups of kernels) corn on the cob peeled and silks removed
- 1 mango peeled and diced
- 2 Roma tomatoes deseeded and diced
- 1 jalapeño pepper minced
- ¼ large red onion finely diced
- ½ cup cilantro chopped
- Juice of 1 lime
- ¼ teaspoon kosher salt
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Once boiling, add the peeled ears of corn on the cob and reduce the heat to medium. Simmer the corn for 4-5 minutes or until tender. Remove the corn from the water and allow it to cool for a few minutes before handling. Once cool enough to touch, shuck the corn and add the cooked kernels to a mixing bowl.2 ears (about 1 ½ cups of kernels) corn on the cob
- Chop the mango, tomatoes, jalapeño, red onion, and cilantro into bite-sized pieces and add them to the mixing bowl along with the corn.1 mango, 2 Roma tomatoes, 1 jalapeño pepper, ¼ large red onion, ½ cup cilantro
- Squeeze the juice of one lime and sprinkle kosher salt over the chopped vegetables. Stir well to combine.Juice of 1 lime, ¼ teaspoon kosher salt
- Cover the mixing bowl with a lid, beeswax wrap, or plastic wrap and place in the refrigerator for at least 30 minutes before serving. Enjoy!
Notes
- Use fresh, ripe ingredients. Using fresh, ripe fruits and vegetables, especially when they're in season, makes this mango corn salsa so flavorful and delicious.
- Chop the vegetables evenly. You want to chop all of the vegetables to be roughly the same size so your salsa blends together nicely.
- Storage: Store salsa in an airtight container in the refrigerator for up to 5 days. Salsa can be frozen for up to 3 months, but the texture and flavor may change.
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