Mango Corn Salsa

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.

Course Appetizer, Snack

Cuisine American, Mexican

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 84kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.