Mango Corn Salsa
Sweet, tangy, and lightly spicy mango corn salsa is the perfect seasonal side dish that is packed with juicy, colorful summer produce, like mangoes, corn, tomatoes, and red onion. This salsa comes together in just a few minutes and is perfect for topping grilled chicken, shrimp, or fish, piling into tacos, folding into grain bowls, or loading onto tortilla chips.
Servings: 6
Ingredients
- 2 ears of corn, husks and silk removed
- 1-2 ripe red or yellow mangoes, chopped (about 2 cups chopped)
- 2 Roma tomatoes, seeds removed and diced
- ½ red onion, finely diced
- ¼ c fresh cilantro, minced
- 1 jalapeno, diced (seeds and ribs removed for more mild salsa)
- 2 limes, juiced
- salt and pepper, to taste
Instructions
- Bring a large sauce pot of water to a boil. Once boiling, add the corn and cook for 5-7 minutes, or until the corn is a rich yellow color. Remove the corn and set aside until cool enough to handle. Once cool, use a sharp knife to cut the corn kernels off of the cob. Transfer the kernels to a medium bowl.
- Add the prepared mango, tomatoes, red onion, cilantro, and jalapeno to the bowl with the corn. Juice the lime over the salsa ingredients and toss to coat. Season with salt and pepper, to taste. Serve with tortilla chips or on top of grilled chicken, shrimp, or fish.