Easy Fresh Corn and Mango Salsa Recipe – A Delicious and Healthy Summer Snack

Summer is just around the corner, and what better way to enjoy the season than with a delicious and healthy snack? This Fresh Corn and Mango Salsa Recipe is perfect for those hot summer days when you’re craving something refreshing and light. Made with fresh corn, ripe mango, and a few other simple ingredients, this salsa is easy to make and tastes amazing. Plus, it’s packed with nutrients, making it a great choice for anyone looking to eat healthier.  I love pairing it with my Jerk Chicken recipe. 

Ingredients:

To make this Fresh Corn and Mango Salsa Recipe, you’ll need the following ingredients:

• 6 ears of corn, shucked
• 2 fresh mangoes, diced
• 1 tablespoon chopped cilantro
• 1 teaspoon salt
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne
• Juice of half a lime

Instructions:

1. Preheat your grill to medium-high heat.
2. Place the shucked ears of corn on the grill and grill until charred on all sides, turning occasionally. This should take about 10-15 minutes.
3. Remove the corn from the grill and let it cool for a few minutes.
4. Use a sharp knife to remove the kernels from the cobs and place them in a large mixing bowl.
5. Add the diced mangoes to the bowl with the corn.
6. Add the chopped cilantro, salt, cumin, onion powder, cayenne, and lime juice to the bowl, and toss everything together until well combined.
7. Taste the salsa and adjust the seasoning as needed, adding more salt, lime juice, or spices to taste.
8. Transfer the salsa to a serving bowl and garnish with additional cilantro leaves, if desired.
9. Serve the Fresh Corn and Mango Salsa chilled, with tortilla chips or as a topping for grilled chicken, fish, or shrimp.

Here are some tips to make the most out of your Fresh Corn and Mango Salsa Recipe:

1. Use Fresh Ingredients: For the best flavor and texture, use fresh, ripe ingredients. Make sure the corn and mangoes are at their peak ripeness for the best taste.
2. Adjust the Spice Level: Depending on your taste preferences, you can adjust the amount of cayenne and jalapeno peppers to make the salsa spicier or milder.
3. Let It Chill: For the best flavor, let the salsa chill in the refrigerator for at least an hour before serving. This will allow the flavors to meld together and enhance the taste.
4. Don’t Overmix: When mixing the ingredients together, be gentle and don’t overmix. This will help keep the salsa chunky and not turn it into a mushy mess.
5. Experiment with Texture: If you prefer a crunchier texture, you can leave some of the corn kernels whole instead of chopping them all up.
6. Make It Ahead of Time: This salsa can be made ahead of time and stored in the refrigerator for up to 2 days. This makes it a great option for meal prep or for entertaining guests.
7. Serve with Tortilla Chips: This Fresh Corn and Mango Salsa Recipe pairs perfectly with tortilla chips. Try using different flavors of chips for added variety.

With these tips, you’ll be able to make the most out of this delicious and healthy summer snack.

Here are some variations you can try with this Fresh Corn and Mango Salsa Recipe:

1. Add Avocado: Add diced avocado to the salsa for a creamy and delicious twist.
2. Substitute Peppers: Instead of red bell peppers and jalapenos, try using poblano peppers or Anaheim peppers for a milder flavor, or habanero peppers for a spicier kick.
3. Use Different Herbs: Swap the cilantro for fresh parsley, mint, or basil for a different flavor profile.
4. Add Tomatoes: Add diced tomatoes to the salsa for a burst of juicy sweetness.
5. Grilled Corn: For a smoky flavor, grill the corn before removing the kernels.
6. Add Black Beans: Add a can of black beans, drained and rinsed, to the salsa for added protein and fiber.
7. Mango Salsa with Shrimp: Serve the salsa as a topping for grilled shrimp for a light and refreshing meal.

These are just a few variations you can try with this Fresh Corn and Mango Salsa Recipe. Feel free to get creative and experiment with different ingredients and flavors to make it your own.

Here are some frequently asked questions about Fresh Corn and Mango Salsa Recipe along with instructions on how to make it without a grill:

Q: Can I use frozen corn instead of fresh corn?

A: Yes, you can use frozen corn instead of fresh corn. Simply thaw the corn before using it in the recipe.

Q: Can I make this salsa ahead of time?

A: Yes, you can make this salsa ahead of time and store it in the refrigerator for up to 2 days. This will give the flavors a chance to meld together and enhance the taste.

Q: How can I make this recipe without a grill?

A: If you don’t have a grill, you can still make this recipe by roasting the corn in the oven. Here’s how:

1. Preheat your oven to 425°F.
2. Place the shucked ears of corn on a baking sheet and roast for 15-20 minutes, turning occasionally, until charred on all sides.
3. Remove the corn from the oven and let it cool for a few minutes.
4. Use a sharp knife to remove the kernels from the cobs and place them in a large mixing bowl.
5. Add the diced mangoes to the bowl with the corn.
6. Add the chopped cilantro, salt, cumin, onion powder, cayenne, and lime juice to the bowl, and toss everything together until well combined.
7. Taste the salsa and adjust the seasoning as needed, adding more salt, lime juice, or spices to taste.
8. Transfer the salsa to a serving bowl and garnish with additional cilantro leaves, if desired.
9. Serve the Fresh Corn and Mango Salsa chilled, with tortilla chips or as a topping for grilled chicken, fish, or shrimp.

With these instructions, you can make this Fresh Corn and Mango Salsa Recipe even without a grill.

OTHER RECIPES YOU MAY ALSO LIKE

• Liege Waffles with Pearl Sugar
• Best Classic Pound Cake
• 7UP CAKE RECIPE WITH LEMON SYRUP AND LEMON GLAZE

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