Mango Corn Salsa
This mango corn salsa is the perfect blend of sweet, savory, spicy and tanginess. The combination of mango and crunchy fresh corn adds a burst of freshness with every single bite you take. Perfect on fish and shrimp tacos and as an appetizer with your favorite tortilla chips!
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
*This recipe is perfect for up to 12 tacos
- 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
Calories: 145kcal
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