Mango Corn Salsa
Easy mango corn salsa has vibrant colors and fresh ingredients. Serve this sweet and savory summer condiment over fish tacos, bowls, burgers, or as a dip for chips.
Looking for more homemade salsa recipes? Try my nectarine salsa, persimmon lime salsa, or pineapple salsa.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this fresh mango corn salsa recipe:
- Fresh corn – if in season. Otherwise, you can use frozen corn.
- Smoked paprika and ground cumin – to season the corn.
- Ripe mango – any mango variety is fine. I used Ataulfo mangoes, also known as honey mangoes. They’re juicy, creamy, and sweet when ripe.
- Red bell pepper – adds a nice crunchy texture.
- Jalapeño pepper – for a bit of color and heat without making the salsa spicy.
- Green onion – this is a mild alternative to raw onion in most salsas.
- Fresh lime juice and lime zest – to taste.
- Kosher salt and freshly cracked black pepper – to taste.
How to Make Mango Corn Salsa: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
1. Cook the corn. Heat a large skillet over medium to medium-high heat with the olive oil. Add the corn kernels, a pinch of salt, ground cumin, and smoked paprika. Cook stirring often for 3-4 minutes then remove from the heat and let cool completely.
2. Combine. Combine all the ingredients in a large bowl: diced mango, cooled seasoned corn, red pepper, jalapeño, sliced green onions, lime zest, and fresh lime juice. Toss to combine and season to taste with kosher salt (or flakey sea salt), freshly cracked black pepper, and more lime juice as needed.
Helpful Tips
- 1 mango = about 1 cup. If you use a large mango, it’ll equal a bit more.
- Let the mango salsa with corn chill for at least 15 minutes for the best flavor.
Quick Tip: If using canned corn, skip step 1 since it’s already cooked. Just drain the liquid, toss the kernels with the spices, and proceed with the rest of the recipe.
Storage
Store in an airtight container in the fridge for up to 4 days.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this corn mango salsa using what you already have? here are some ideas…
- No green onion? – use fresh cilantro.
- No smoked paprika? – use sweet paprika or chili powder.
- Make it extra spicy – leave the seeds in the jalapeno or use a serrano pepper instead.
- Add-ins – minced red onion, yellow onion, or shallot, cubed avocado, black beans, halved cherry tomatoes, etc.
How to Serve
Serve this fun appetizer at summer gatherings with tortilla chips, over fish tacos, chicken tacos, or shrimp tacos, deconstructed burger bowls, served on top of fish, chicken, or BBQ salmon bites, nachos, with zucchini pancakes and a dollop of dairy free plain yogurt, etc.
Frequently Asked Questions
No, you can also leave the corn raw or use canned corn (which is already cooked). Sauteing the corn elevates the flavor though, so I highly recommend giving it a try.
Stand the mango upright on a cutting board. There’s a large thin pit in the middle, so use a sharp knife to place vertical slices slightly right and left of the pit. Then place horizontal and vertical slices on the flesh only slicing until you reach the skin (don’t cut all the way through). This will create cubes. Scoop the cubed mango flesh out with a spoon and discard the skin.
When buying a mango, look for fruit that feels heavy, has a pleasantly sweet aroma, and will give slightly to the touch. Don’t rely on the skin color for ripeness, because they have varying skin colors depending on the mango variety.
More Homemade Salsa Recipes
I hope you love this Mango Corn Salsa! If you make it, be sure to leave a comment & a star rating so I know how you liked it!
Mango Corn Salsa
Ingredients
- 1 tablespoon olive oil
- 2 cups fresh corn kernels or frozen, see notes below
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 cups ripe mango diced
- 1 red bell pepper diced
- 1 jalapeño pepper seeds removed and diced
- ¼ cup sliced green onions
- zest of 1 lime
- 2 tablespoons fresh lime juice plus more to taste
- diamond crystal kosher salt to taste
- freshly cracked black pepper to taste
Instructions
- Heat a large skillet over medium to medium-high heat with olive oil. Add the corn kernels, a pinch of salt, ground cumin, and smoked paprika. Cook stirring often for 3-4 minutes then remove from the heat and let cool completely.
- Combine all the ingredients in a large bowl: diced mango, cooled seasoned corn, red pepper, jalapeño, sliced green onions, lime zest, and fresh lime juice. Toss to combine and season to taste with kosher salt (or flakey sea salt), freshly cracked black pepper, and more lime juice as needed.