Corn and Mango Salsa Recipe

Name: Corn and Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears Corn; 1 whole Poblano Or Green Pepper, Chopped; 1 whole Jalapeno, Chopped (more If Desired); 1/2 cups Tomatoes, Seeded Well And Chopped; 1 whole Mango, Diced; 1/2 whole Red Onion, Chopped; 2 cloves Garlic, Minced; 1/2 teaspoons Salt; 1 whole Lime, Juiced; 1/2 cups Cilantro, Chopped

Servings: persons

1
Cook ears of corn according to your preference, either steam them or roast them on the grill.
2
Cool and remove corn from the cob and place in a bowl.
3
Add poblano, jalapeno, tomatoes, mango, and red onion.
4
Once you have the garlic diced, add the salt to the garlic and use the side of your knife to mash it into a paste.
5
This prevents large chunks of garlic from making it into the salsa.
6
Add garlic paste to the bowl along with the lime juice and chopped cilantro.
7
Stir ingredients to combine and taste to see if additional salt is needed.
8
Chill before serving.
9
Dont make this too far in advance, as the salsa will get runny.
10
This salsa is great with chicken or pork tacos and, of course, its delicious with tortilla chips.
11
* If fresh corn is not in season, you can use frozen corn.
12
Just saute corn in a little bit of olive oil first.
13
* I use fresh tomatoes during the summer, but grape tomatoes are great in the off season.
14
They have great flavor and can be halved or quartered for the perfect size.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ears Corn, 1 whole Poblano Or Green Pepper, Chopped, 1 whole Jalapeno, Chopped (more If Desired), 1/2 cups Tomatoes, Seeded Well And Chopped, and more.

Yes, Corn and Mango Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Corn and Mango Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions