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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.

Looking for more homemade salsa recipes? Try my nectarine salsapersimmon lime salsa, or pineapple salsa.

What You’ll Love About This Recipe

  • Easy – This mango and corn salsa has no complicated steps and is easy to make.
  • Light and refreshing – Sweet mango, fresh sweet corn, and other fresh vegetables add a bright and fresh flavor to whatever you serve it with.
  • Versatile – Serve this salsa as an appetizer with chips, on top of tacos or burgers, salmon, bowls, fish, etc.

Ingredients

Here’s what you’ll need to make this fresh mango corn salsa recipe:

  • Fresh corn – if in season. Otherwise, you can use frozen corn.
  • Smoked paprika and ground cumin – to season the corn.
  • Ripe mango – any mango variety is fine. I used Ataulfo mangoes, also known as honey mangoes. They’re juicy, creamy, and sweet when ripe.
  • Red bell pepper – adds a nice crunchy texture.
  • Jalapeño pepper – for a bit of color and heat without making the salsa spicy.
  • Green onion – this is a mild alternative to raw onion in most salsas.
  • Fresh lime juice and lime zest – to taste.
  • Kosher salt and freshly cracked black pepper – to taste.

How to Make Mango Corn Salsa: Step By Step

Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!

1. Cook the corn. Heat a large skillet over medium to medium-high heat with the 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.

2. Combine. 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. 

Helpful Tips

  • 1 mango = about 1 cup. If you use a large mango, it’ll equal a bit more.
  • Let the mango salsa with corn chill for at least 15 minutes for the best flavor.

Quick Tip: If using canned corn, skip step 1 since it’s already cooked. Just drain the liquid, toss the kernels with the spices, and proceed with the rest of the recipe.

Storage

Store in an airtight container in the fridge for up to 4 days.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this corn mango salsa using what you already have? here are some ideas…

  • No green onion? – use fresh cilantro.
  • No smoked paprika? – use sweet paprika or chili powder.
  • Make it extra spicy – leave the seeds in the jalapeno or use a serrano pepper instead.
  • Add-ins – minced red onion, yellow onion, or shallot, cubed avocado, black beans, halved cherry tomatoes, etc.

How to Serve

Serve this fun appetizer at summer gatherings with tortilla chips, over fish tacos, chicken tacos, or shrimp tacos, deconstructed burger bowls, served on top of fish, chicken, or BBQ salmon bites, nachos, with zucchini pancakes and a dollop of dairy free plain yogurt, etc.

Frequently Asked Questions

Do I have to saute the corn?

No, you can also leave the corn raw or use canned corn (which is already cooked). Sauteing the corn elevates the flavor though, so I highly recommend giving it a try.

How do you cut a mango?

Stand the mango upright on a cutting board. There’s a large thin pit in the middle, so use a sharp knife to place vertical slices slightly right and left of the pit. Then place horizontal and vertical slices on the flesh only slicing until you reach the skin (don’t cut all the way through). This will create cubes. Scoop the cubed mango flesh out with a spoon and discard the skin.

How can you tell when a mango is ripe?

When buying a mango, look for fruit that feels heavy, has a pleasantly sweet aroma, and will give slightly to the touch. Don’t rely on the skin color for ripeness, because they have varying skin colors depending on the mango variety.

More Homemade Salsa Recipes

I hope you love this Mango Corn Salsa! If you make it, be sure to leave a comment & a star rating so I know how you liked it! 

Mango Corn Salsa

A bowl of homemade mango corn salsa next to tortilla chips.
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.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

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.

Make It Your Way: Substitutions & Variations

No green onion? – use fresh cilantro.
No smoked paprika? – use sweet paprika or chili powder.
Make it extra spicy – leave the seeds in the jalapeno or use a serrano pepper instead.
Add-ins – minced red onion, yellow onion, or shallot, cubed avocado, black beans, halved cherry tomatoes, etc.

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