This easy sweetcorn salsa is a Tex-Mex classic, taking only 15 minutes to make. This version pairs smoky roasted corn and juicy mango for a twist on a Mexican side dish.
This fresh corn salsa is the perfect Tex-Mex side dish and goes perfectly with these spicy chicken and shrimp tacos, Mexican chicken, steak fajitas, or Cajun prawn tacos. It also works really well with this mango pico de Gallo, avocado lime crema, and these homemade tortilla chips.
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⭐️ Why this recipe works
- Quick & easy: With this Mexican corn salsa, you're just 15 minutes away from a vibrant side dish or appetizer.
- Cost-effective: This recipe uses straightforward, budget-friendly ingredients to deliver a dish that's rich in flavour.
- Smoky flavours: The smoky sweetness of charred sweetcorn perfectly complements the tropical taste of mango.
- Versatility: Serve it as a dip, a vibrant side, or a topping to elevate any meal, especially with tacos, fajitas, nachos and Tex-Mex BBQ recipes.
- Healthy: Brimming with nutrients from fresh ingredients, it's a guilt-free addition to BBQ, cookout, or taco night. It's also naturally vegan, and gluten-free catering for anyone with those sensitivities.
🗒️ Ingredients needed
- Sweetcorn: Brings a sweet, crunchy texture to the salsa and, when charred, adds a smoky flavour that elevates the overall taste profile.
- Mango: Adds a juicy, tropical sweetness that contrasts beautifully with the smokiness of the corn and the heat from the jalapeño.
- Red Onion: Offers a sharp, slightly sweet flavour that complements the other ingredients, adding depth and a bit of crunch.
- Coriander (Cilantro): Contributes a fresh, citrusy, and slightly peppery flavour that brightens the salsa and ties all the flavours together.
- Jalapeño: Provides a spicy kick that can be adjusted to suit your heat preference, adding an exciting layer of flavour that pairs well with the sweetness of the corn and mango.
- Lime Juice: Adds acidity, enhancing the salsa's flavours and bringing a refreshing zest that balances the sweetness of the corn and mango.
- Salt and Pepper: Essential for seasoning, they heighten the flavours of the other ingredients, ensuring the salsa is well-balanced and full-bodied.
- Avocado (Optional): Offers a creamy texture and rich, buttery flavour that contrasts with the corn's crispness and the lime's acidity.
- Black Beans (Optional): Add a hearty, earthy element and additional protein, making the salsa more filling and nutritious.
- Tomato (Optional): Introduces a bright, tangy sweetness and juicy texture, adding a classic salsa component that complements both the corn's smokiness and the mango's sweetness.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Sweetcorn salsa step-by-step
- Prepare the Corn: If using fresh corn: Use a sharp knife to carefully cut the kernels off the cob. Aim to get as close to the cob as possible without cutting into it to maximize the amount of corn used.
- If using frozen corn: Thaw the corn kernels and drain any excess water. Pat them dry with a paper towel to remove moisture, which helps in getting a good char.
- If using canned corn: Drain the corn and rinse under cold water to remove the canning liquid. Pat dry with a paper towel to ensure the kernels are as dry as possible before charring.
- Char the Sweetcorn: Heat a skillet over medium-high heat. Add the corn kernels to the hot skillet without overcrowding. Let them sit for a moment before stirring to get a good char. Stir occasionally, allowing them to get golden and smoky. This process should take about 5-7 minutes. Let them cool slightly after charring.
- Combine the Ingredients: In a large bowl, gently mix the charred corn with the diced mango, finely chopped red onion, chopped cilantro, and minced jalapeño. If you're adding avocado and black beans, fold them in now, being careful not to mash the avocado pieces.
- Season and Serve: Squeeze the lime juice over the salsa and season with salt and pepper according to taste. Stir everything together until well combined. Allow the salsa to rest for about 10 minutes before serving. This resting time lets the flavours meld together, enhancing the overall taste of the salsa.
📖 Variations
- Bell pepper - Add in some chopped bell pepper. You can use any colour of bell pepper.
- Tropical fruit - Use pineapple or peaches in place of the mango, depending on what you have.
- Extra Heat: Introduce more jalapeños or a sprinkle of chilli flakes for those who prefer a spicier kick.
- Protein-Packed: Add cooked, shredded chicken or grilled shrimp to transform it into a hearty meal.
- Cheese: A garnish of queso fresco or feta cheese can add a lovely creamy texture.
🍯 Storing leftovers
- 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.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Charring Technique: Don't shy away from letting those corn kernels get a good char; it's key to the salsa's signature smoky flavour.
- Mango Selection: Choose ripe yet firm mangoes to ensure they add sweetness without becoming mushy.
- Flavour Balance: The lime juice adds zest and helps balance the mango's sweetness and the corn's smokiness.
- Balancing Heat: The jalapeño adds a welcome kick to the salsa, but it's important to balance the heat to your liking. Remember, the heat mainly lies in the seeds and the white membranes. For a milder salsa, remove these parts completely. If you enjoy a bit of spice but don't want it to overpower the salsa, adjust the amount of jalapeño accordingly.
- Acidity and Seasoning: Lime juice adds zest and balances the natural sweetness of the corn and mango. Start with the juice of half a lime, then adjust to taste. Seasoning correctly is key; add salt in increments and taste as you go. The right amount of salt will enhance the flavours without making the salsa salty.
- Resting Time: Allowing the salsa to rest before serving is not a step to be skipped. This resting period lets the flavours meld and intensify. Even a short rest of 10 minutes can make a difference, but if you have the time, letting it sit for an hour will deepen the flavours even more.
❓Recipe FAQ's
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, 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 bell pepper instead. The heat level can be adjusted by the amount of jalapeño used, making it perfect for every palate.
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.
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Quick and Easy Sweetcorn Salsa
Ingredients
- 150 g (1 cup) small mango, diced
- 200 g (1 ¼ cups) corn , removed from fresh cobs
- 75 g (½ cup) red bell pepper, finely diced
- 75 g (½ cup) red onion, finely diced
- ½ green jalapeño, finely diced
- ½ bunch of coriander, cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
Char the Corn:
- Begin by removing the kernels from the corn cobs and placing them in a dry cast-iron skillet. The skillet must be dry to achieve the desired dark char marks. Cook the corn over medium-high heat for about 10 minutes, stirring occasionally. Once the corn has charred, remove it from the heat and set it aside.
Prepare the Vegetables:
- Dice the mango and red bell pepper, and add them to a medium mixing bowl. Incorporate the finely diced red onion and jalapeño into the bowl.
Combine and Season:
- Add the charred corn to the bowl and season with sea salt. Mix in the chopped coriander (cilantro) and squeeze in the lime juice.
Final Mix:
- Stir all ingredients together until well combined. Adjust seasoning with additional salt and pepper if needed.
Notes
- For Frozen Corn: Run it under warm water and let it drain in a colander for a few minutes before charring it in a dry pan.
- For Tinned Corn: Ensure it is well-drained before adding it to the pan to char.
- Achieving the Perfect Char: For the best flavour, allow the corn to sit undisturbed for a few minutes in the pan before stirring. This helps in getting those perfect char marks.
- Adjusting Heat: Feel free to adjust the amount of jalapeño based on your heat preference. Removing the seeds can also reduce the heat if needed.
Nutrition
Meet the Chef!
Hi, I'm Debs—a Cordon Bleu-trained chef with over a decade of experience. I'm here to help you create incredible dinners on a budget. My recipes come with step-by-step instructions and insights from my professional kitchen background. Explore more of my fool-proof recipes and meal plans designed for small budgets.
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