This mango corn salsa is the perfect balance of sweet and spicy. A perfect pairing with salmon bowls, as a side with my chicken quesadilla recipe, or enjoyed as a chunky dip with tortilla chips. It is so versatile and easy to make. It takes just 15 minutes from start to finish.
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Mango is one fruit I am extremely familiar with (most of my childhood was spent devouring mangoes every summer vacation at my grandparents' home in Karachi), and most Pakistanis/South Asians are obsessed with them! And while mango is not a low-carb fruit, as a Pakistani, it would be sacrilegious of me not to have at least a few recipes on the site.
Pakistani mangoes are among the most flavorful in the world and are usually exported worldwide. Varieties such as Anwar Ratol, Sindhri, and Langra are among the most popular. For this recipe, as well as my Mango Chaat, however, I have used a large tart variety more widely available here in the US, Haden from Mexico.
A Quick Look at the Recipe
⏲️Ready In: 15 minutes.
👪Serves: 3
🍽 Calories and Carbs: 93 kcal, 22 g.
📋 Main Ingredients: Mango, sweet corn, onion, jalapenos.
📖 Dietary Notes: Vegetarian, vegan, gluten-free.
⭐ Why You’ll Love It:
- Quick and easy: There’s no cooking required! In fact, I have a hack below to cook the corn, should you use the frozen variety.
- Meal prep friendly: This is a good recipe to prep ahead. Leave the onions out if you plan to keep the salsa longer than 2 days.
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⭐️⭐️⭐️⭐️⭐️ “The mango corn salsa turned out delicious and refreshing. Added some avocado and raspberries. Thank you, eat drink pure for these amazing recipes 🙏💐” Talat
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Corn Mango Salsa Ingredient Notes
Mango: Use a tart variety, such as Haden or Tommy Atkins, or Langra (if you’re in Pakistan)
Corn: You can use fresh corn when it is in season, which is usually right around mango season. For fresh sweet corn, you don’t need to cook it. Just slice the kernels off with a sharp knife.
Off-season or in a pinch, you can easily use frozen corn. Because frozen corn is blanched before being frozen, we don’t need to cook it for too long. I show you a quick way to thaw it and warm it through in the how-to section below.
Red onion: I like the color this brings to the salsa, but you can use white onion or even green onion if that’s what you have on hand.
Jalapeno: This is a milder pepper, and my family and I like to add it to salads and salsas. You can deseed it to make it milder.
Seasonings: Lime juice, salt & pepper.
Variations
Bulk it up with other veggies. You can add cherry tomatoes, cucumbers, bell peppers, and even diced avocado to this salsa.
Make it spicier. Add some crushed red pepper flakes or some hot sauce.
Add protein. You can make this into an entree salad by adding air-fried or grilled chicken, shrimp, or beans for added protein.
How to Make Mango and Corn Salsa
You can boil or grill fresh corn when it is in season. Here, I show you how to make this easy salsa with frozen corn.
Step 1: Cook the corn. If using fresh corn, cut the kernels off the cob with a sharp knife and add them to a medium bowl.
If using frozen corn, bring water to a boil in an electric kettle or a pot, then place the frozen corn in a small bowl. Pour the boiling water over the corn and let it sit for 5 minutes.
Step 2: Once the corn is done, use a strainer to drain the water, then transfer the corn to a medium bowl.
Step 3: Meanwhile, chop the mango, onion, and jalapeno. Add to the same bowl as the corn. Toss everything together and season with the salt, pepper, and lime juice.
Step 4: Garnish with finely chopped cilantro, let sit for about 10 minutes for the flavors to meld, and enjoy.
Pro Tips
- Chop the fruit and veggies into small pieces so that they are easy to scoop up and you get a little bit of everything in one bite. This makes it aesthetically pleasing too!
- Don’t have lime on hand? Use lemon juice.
Mango and Corn Salsa FAQs
You can enjoy this mango corn salsa with my Salmon Bowls, Lamb Bowls, and even as a side with Chicken Quesadillas.
As a snack, this mango salsa goes really well with grain-free tortilla chips.
Store this mango corn salsa in an airtight container in the fridge. If you plan to prep this ahead, add the onion just before serving, as they can release moisture and become overly pungent.
This mango corn salsa keeps for up to a day in the fridge, after which the onion can get soggy and pungent.
Here Are Some Similar Recipes to Try
If you tried this mango corn salsa recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments. I love hearing from you! You can also follow me on Pinterest or subscribe to our newsletter to get more deliciousness straight to your inbox!
Mango Corn Salsa
Ingredients
- 1 mango skinned and chopped fine
- 1 cup sweet corn fresh or frozen
- 1/2 red onion chopped fine
- 1/2-1 jalapeno chopped fine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lime, juiced or 1 tablespoon
- 2 tablespoons chopped cilantro
Instructions
- If using fresh corn, slice the kernels off the cob with a sharp knife and add them to a medium bowl. Next, Dice the mango, onion and jalapeno and add them to a medium bowl. Once the corn is ready, add it to the same bowl.
- If using frozen corn kernels, begin by soaking them in boiling water for 5 minutes. While the corn thaws and cooks, prep the other ingredients.After 5 minutes, strain the corn and add it to the same bowl as the chopped mango and veggies.
- Season with salt, pepper, and lime juice. Sprinkle chopped cilantro and toss everything together.
- Let the salsa sit for 10 minutes so the flavors meld together. Enjoy!
Notes
- Chop the fruit and veggies into small pieces so that they are easy to scoop up and you get a little bit of everything in one bite. This makes it aesthetically pleasing too!
- Don’t have lime on hand? Use lemon juice.
Talat says
The mango corn salsa turned out delicious and refreshing. Added some avocado and raspberries. Thank you eat drink pure for these amazing recipes 🙏💐
Zeeshan says
So happy you enjoyed it!