This 10-minute roasted corn mango salsa combines sweet mango, charred corn, lime juice, and jalapeño for an easy salsa that works with tacos, bowls, or tortilla chips.
It's one of those recipes that's so simple, yet so good, you'll find yourself making it on repeat.
Serve it with tortilla chips, spoon it over tacos, or wash it down with a margarita.
And if you're feeding a crowd, this recipe is super easy to double (or triple!). It'll disappear fast!
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Ingredient Notes
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.
See recipe card for quantities.
How to Make This Recipe
Making this salsa is quick and easy with minimal ingredients and simple steps!
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, 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!
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? Try my pineapple habanero salsa or this Chipotle-inspired roasted corn salsa instead!
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 these vegan black bean and potato tacos, quesadillas, nachos, veggie burgers, vegan tofu burrito bowls, or even grain bowls.
- Pair it with your favorite summer sides like guacamole (no tomatoes!) for a fun and colorful spread everyone will enjoy!
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
Absolutely! Just make sure to give it a quick char in a dry skillet for that roasted flavor and a bit of texture.
More Fresh Salsas to Try
Looking for other recipes like this? Try these:
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Recipe
10-Minute Roasted Corn Mango 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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