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.
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.
Notes
If using frozen corn, no need to thaw it first. Add it directly to a hot skillet, but keep in mind that it'll take a few minutes longer to cook than fresh.
See the blog post for helpful tips, storage, serving ideas, and FAQs.