This roasted corn mango salsa is an easy homemade side that goes perfectly with fish, grilled chicken, tacos, or tortilla chips. Smoky from the roasted corn and sweet from the mango with the sour acidity of the lime juice, and the heat from the jalapeño, this roasted corn pico de gallo is made for summer BBQ food.
I've served this fresh corn salsa with these spicy chicken and shrimp tacos, but it would also be amazing with this Mexican chicken, or these Cajun prawn tacos. It also works really well with this mango pico de gallo and avocado lime crema.
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Why You'll Love This Recipe
- This Mexican corn salsa is easy and only takes 15 minutes to make.
- It goes with any type of Mexican-style dish.
- Corn salsa dip is naturally gluten-free, low carb, keto and very healthy.
- It's very cheap to make.
Ingredients needed
- sweet corn- you can use frozen corn or a tin of corn. See step by step for.
- red onion
- mango *you can use frozen mango if you like too.
- green jalapeño
- red bell pepper
- coriander (cilantro)
- lime juice
- kosher sea salt
See the recipe card for quantities.
Step By Step Instructions
- Start by cutting the corn kernels off the cob and placing in a dry cast-iron skillet. *The skillet needs to be dry in order to get those dark char marks. If you add oil or butter to the pan the corn will brown instead.
- Cook the corn for about 10 minutes over medium-high heat. Once the corn has charred remove it from the heat and set it aside while you cut the mango.
- Dice the mango and place it in a medium mixing bowl. Add in the finely diced red onion and the jalapeño. Scoop the roasted corn into the bowl and season with sea salt. Add the chopped coriander and squeeze in the lime juice.
Hint: Use a ripe and juicy mango to balance out the smokiness of the corn. To tell if a mango is ripe, it should be tender when you press the flesh with your fingers. It should also smell sweet like a mango.
Recipe: FAQ
If you're using frozen corn, run it under warm water to thaw it out. Once it's room temperature drain the corn in a colander for a few minutes. Then add to a dry pan. The frozen corn will have some extra moisture in it, so will take a few extra minutes over the medium-high heat until it's charred properly.
If using tinned corn, drain it well and add it to the dry pan, and char over medium-high heat.
This corn and mango salsa isn't really spicy, but if you are very sensitive, then scrape the seeds and the white membrane out of the middle of the hot pepper. Or you can use only the bell pepper instead.
Black beans go really well with the mango and corn and turn this dip into cowboy caviar. Avocado also goes well. If you add the avocado, toss the ingredients gently to make sure it doesn't smash.
Substitutions & Variations
- Bell pepper - you can use any colour of bell pepper instead of red.
- Jalapeño - I've used a green one, but you can use red. Or use another type of chili pepper.
- Mango - Use pineapple or peaches depending on what you have.
- Spicy - add chili pepper flakes to bring some extra heat.
Equipment
All you need to make this salsa is
Storage
- Fridge- Good for 2-3 days in an airtight container, but it is at its absolute best the day it's made.
- Freezer- These ingredients don't stand up well to freezing.
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The Best Quick And Easy Roasted Corn Mango Salsa
Ingredients
- 1 small mango
- 2 x corn on the cob *see notes for frozen or tinned corn
- ½ red onion, finely diced
- ½ green jalapeño, finely diced
- Juice of 1 lime
- ½ bunch coriander, cilantro chopped
- ½ red bell pepper
Instructions
- Start by cutting the corn kernels off the cob and placing in a dry cast-iron skillet. The skillet needs to be dry in order to get those dark char marks.
- Cook the corn for about 10 minutes over medium-high heat. Once the corn has charred remove it from the heat and set it aside while you cut the mango.
- Dice the mango and red pepper and place it in a medium mixing bowl. Add in the finely diced red onion and the jalapeño. Scoop the roasted corn into the bowl and season with sea salt. Add the chopped coriander and squeeze in the lime juice.
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