Looking for the ultimate summer salsa for your next BBQ? This Mango Corn Salsa is it! It’s light, refreshing, and bursting with flavor thanks to the sweet mango and roasted corn. It’s one of those recipes that’s so simple, yet so good, you’ll find yourself making it on repeat.
This mango and roasted corn salsa is a go-to for pool days, BBQs, celebrations, or when you just need a quick snack.
Serve it with tortilla chips, spoon it over tacos, or wash it down with a margarita!
The best part? It’s totally customizable! Add black beans, red bell pepper, cherry tomatoes, or avocado to switch things up, or leave out anything you don’t love.
And if you’re feeding a crowd, this recipe is super easy to double (or triple!). It’ll disappear fast!
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Ingredients
This mango and corn salsa includes just a handful of fresh ingredients that come together to create a salsa that’s perfect for summer!
Mango: Use ripe mango for the best results! Look for one that gives slightly when you press it. Avoid mangos that feel rock-hard or overly mushy.
Roasted Corn: I love using pre-roasted frozen corn for ease and flavor. Just warm it on the stovetop until thawed and you’re good to go. No frozen corn? You can easily char fresh corn in a dry skillet!
Red Onion: Red onion adds a sharp flavor, and a nice color! If you're sensitive to raw onion flavor, soak it in cold water for 5–10 minutes to mellow it out before adding it in.
Jalapeño: Gives this sweet salsa a nice little kick! Want it spicier? Leave the seeds in or swap for a spicier pepper like serrano or habanero. Prefer it mild? Remove the seeds or skip it entirely.
Cilantro: Brings a fresh, herby flavor that brightens everything up. Not a fan? You can leave it out or sub in chopped green onions.
Lime Juice & Zest: Adds brightness and balances the sweetness of the mango. Use fresh lime juice if you can as it really makes a difference!
Kosher Salt: Enhances all the flavors.
Chili Powder: A little goes a long way. Adds a nice warm, smoky flavor.
See recipe card for quantities.
Helpful Equipment
You don’t need anything fancy, just basic kitchen tools you probably already have such as a cutting board, a mixing bowl, a sharp knife, and a spatula for mixing.
How to Make This Recipe
Making this mango and corn salsa is quick and easy with minimal ingredients and simple steps.
It couldn’t be easier!
The full written recipe can be found in the recipe card below.
Step 1: Peel and dice the ripe mango and add to a medium-sized bowl.
Step 2: Add the roasted corn(see below for details!), red onion, jalapeño, fresh cilantro, lime zest, lime juice, salt, chili powder, and black pepper to the bowl with the mango.
Step 3: Gently toss everything together until well mixed. Taste and adjust lime juice if needed!
Note: I use pre-roasted frozen corn to save time, but you can always char fresh or canned corn on the stovetop if you prefer.
Warm frozen roasted corn in a pan over medium heat until thawed, or cook fresh corn in a dry skillet over medium-high heat until lightly charred, then let cool slightly.
Substitutions & Variations
Feel free to make this salsa your own!
If you like things extra spicy, toss in more jalapeño or swap it for a habanero.
Prefer it milder? Just use less jalapeño or skip it entirely.
Want to switch up the flavor and texture? Try adding black beans, red bell pepper, cherry tomatoes, or diced avocado. They’re all great ways to bulk it up and add a little variety.
Not big on mango? Swap half (or all) of it for pineapple!
And if cilantro isn’t your thing, no worries, just leave it out or sub in a handful of chopped green onions.
Serving Ideas
Serve it as a dip with your favorite tortilla chips!
Spoon it over tacos (think mushroom, jackfruit, or bbq tofu), quesadillas, nachos, veggie burgers, burrito bowls, or even grain bowls.
Pair it with margaritas and your favorite summer sides like guacamole for a fun and colorful spread everyone will enjoy!
Tips & Tricks
Use ripe mango. A slightly soft, sweet-smelling mango will give the best flavor. If it’s too firm, let it ripen on the counter for a day or two.
Use roasted corn. A little charring adds a savory flavor that pairs well with the sweet mango.
I like to use pre-roasted frozen corn to keep things quick and easy while still packing in lots of flavor but if you’ve got the time, feel free to char it yourself using the stovetop method in the recipe card.
If you have the time, let the salsa chill in the fridge for 15–20 minutes before serving. It helps the flavors mingle and develop!
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
This salsa can be made up to a day in advance. Just store it in an airtight container in the fridge.
It has a little kick from jalapeño, but it’s a mild dip! Use more or less depending on your spice tolerance or swap in a spicier pepper like serrano or habanero if you want more heat.
Absolutely! Just make sure to give it a quick char in a dry skillet for that roasted flavor and a bit of texture.
More Dip Recipes
Looking for other recipes like this? Try these:
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Recipe
Mango Corn Salsa
Ingredients
- 1 Ripe Mango peeled and diced
- 1 ½ cups Roasted Corn Kernels frozen or fresh, see note
- ⅓ cup minced Red Onion
- 2 tablespoons minced Jalapeño deseeded
- ⅓ cup chopped Fresh Cilantro
- 2 tablespoons Lime Juice more to taste
- Zest of ½ of a Lime
- ¼ teaspoon Kosher Salt
- ⅛ teaspoon Chili Powder
- Pinch of Black Pepper optional
Instructions
- Peel and dice the ripe mango and add to a medium-sized bowl.
- If using frozen roasted corn, add it to a pan over medium heat and warm for 5–7 minutes, stirring occasionally, until fully thawed. Let it cool slightly.
- If using fresh corn, heat a dry skillet over medium-high heat. Add the corn and cook for 7–10 minutes, stirring occasionally, until it’s lightly charred in spots. Let it cool slightly before using.
- Finely dice the red onion, mince the jalapeño (remove seeds for less heat), and chop the fresh cilantro.
- Add the roasted corn, red onion, jalapeño, fresh cilantro, lime zest, lime juice, salt, chili powder, and black pepper to the bowl with the mango.
- Gently toss everything together until well mixed. Taste and adjust lime juice if needed!
- This salsa is best paired with tacos, grilled tofu, burrito bowls, or scooped up with tortilla chips. Enjoy!
Notes
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