This mango corn salsa is the perfect blend of sweet, savory, spicy with a side of tanginess. The combination of mango and crunchy fresh corn adds a burst of freshness with every single bite you take. This mango corn salsa recipe is so versatile, it can be enjoyed on fish tacos, shrimp tacos, over grilled meats or as an appetizer with your favorite tortilla chips. It’s the perfect fresh salsa for those hot summer days or on taco night when you want to elevate your taco game. Another salsa that you can enjoy alongside is this roasted tomatillo salsa.
Why you will love this fresh salsa
Freshness – using all fresh ingredients like mango, corn, cilantro, lime, cucumber contribute to the bursting flavors of this fresh salsa.
Versatility – This salsa makes the perfect pairing with any seafood taco, which is my favorite way to eat it. But, you can also top on grilled meats and it makes the perfect appetizer.
Flavor – The combination of sweet and savory plus the perfect amount of heat equals an explosion of tropical flavors with every bite.
Pick the perfect mango
Make sure you pick a mango that is ripe, but not too mushy. When you gently squeezed make sure it does not feel too soft. A very soft mango will not be too easy to cut and can make your salsa too mushy, so be on the lookout for a mango that has a combination of red, orange, or yellow hues.
Ingredients you’ll need
Mango - the star of this salsa adds a sweet element and enhances the whole salsa
Corn - adds some sweetness and texture
Cucumber - adds texture to the salsa and balances out the sweetness of the mango
Jalapeño - adds that spicy kick
Cilantro adds that herb of freshness to the salsa
Red onion adds depth and texture
Lime adds tanginess
Salt makes it all come together
Step-By-Step Instructions
Step 1
Start by filling a large pot with water big enough to submerge the corn. Bring the water to a boil and carefully add the corn cobs to the boiling water using tongs. Allow the corn to boil for about 5 minutes and remove from heat. Drain and remove the corn and set aside on a plate or cutting board and let it cool down.
Step 2
Chop all your ingredients. Chop the mango, cucumber and finely chop the jalapeño, cilantro and red onion.
Step 3
Once the corn has cooled down, place the corn cob on cutting board and hold vertically. Starting from top of the cob slice downward with knife following the natural curve of the cob.
Step 4
Add all ingredients in a large bowl and squeeze 1-2 limes, season with salt and combine. Top with more cilantro on top.
How to serve this mango corn salsa?
- Fish tacos with mango corn salsa is the perfect duo
- Topping on burrito bowls and salads
- Scoop up this fresh salsa with tortilla chips on those hot summer days
Variations and Substitutions
If corn is not in season or can't find in store you can use frozen corn. You can use canned corn in a pinch, but I would not recommend as it does not taste fresh and it can be a bit soggy.
Add more veggies - add red bell peppers, tomatoes and avocados.
Spicy level variations:
Mild flavor: Use one jalapeño and remove all ribs and seeds
Spicy salsa - Use 2 jalapeños and keep some of the jalapeño seeds
Can I Make Mango and Corn salsa ahead of time?
You can chop all your ingredients the night before and when ready to eat, squeeze the limes and add the salt and combine.
Storing tips:
For best optimal taste consume this salsa the same day it was made, but you can store this salsa in an airtight container in the refrigerator up to 2-3 days. You can definitely freeze this salsa up to two months, but I would not recommend freezing since the texture and taste of the fruit and ingredients will change once thawed out.
Mango Corn Salsa
Ingredients
- 1 Mango (medium size)
- 3 Ears of fresh corn (husks removed)
- ½ cup Cucumber (chopped)
- 1-2 Jalapeño pepper (seeds removed)
- ½ cup Red onion (finely chopped)
- ¼ cup Cilantro (chopped)
- 1-2 Limes
- Salt to taste
Instructions
- Fill a large pot with water big enough to submerge the corn. Bring the water to a boil and carefully add the corn cobs to the boiling water using tongs. Allow the corn to boil for about 5 minutes and then remove from heat. Drain and set corn aside and let it cool down.
- Chop onion, cilantro, cucumber, mango, jalapeño and set aside
- Once the corn has cooled down, place the corn cob on cutting board and hold vertically. Starting from top of the cob slice downward with knife following the natural curve of the cob.
- Add all ingredients in a large bowl and squeeze the lime, add salt to taste and combine.
Notes
- You can substitute fresh corn ears with frozen corn
- If you like more of a spicy kick, chop 2 jalapeño peppers and leave some of the seeds
- You can store in the refrigerator for up to 2-3 days
Nutrition
Want more salsa recipes? Check these other favorite salsas:
If you give this easy mango corn salsa a try please leave a comment and star rating letting me know how much you loved it!
Mary
Had with fish tacos and also with chips. Very tasty and fresh and enjoyed the combination of flavors.