Grilled Corn and Mango Salsa

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Sweet mango with smokey sweet grilled corn is a delicious combination! You will want to make this grilled corn mango salsa to top on all of your grilled meats this summer. The fresh flavors are perfect on just about everything or just scoop it up with a few chips. Either way this side dish is sure to be the hit at your summer barbecues.

grilled corn- grilled or charred corn works the best in this recipe. If you do not have a grill or are making this when weather doesn't permit, check the alternative directions for using canned or frozen corn kernels.

jalapeño peppers- spicy peppers are what give this salsa a little kick. I like to chop the jalapeños very finely so not to overwhelm the salsa. You can substitute any pepper that you like, add more or less for the amount of heat you can handle.

lime juice- fresh squeezed lime juice is the best.

red bell pepper- gives just a little color and crunch to the salsa. You can use any color of pepper. These are mild in flavor so yellow, orange or green bell peppers will work perfectly in the recipe.

red onion- red onions can be a little stronger in flavor. If you prefer a milder onion try slicing a small green onion.

Preheat an outdoor grill to high heat. Prepare corn by removing husks and silk. Brush corn with olive oil to prevent sticking.

Once grill is hot place corn on grill and close lid. Every few minutes use grill tongs to rotate corn, closing grill lid each time. By doing this we will get grill marks on all sides of the corn.

Even if you do not own a grill you can still achieve that smokey charred flavor with just a skillet. You can char canned or frozen corn in a skillet with a little olive oil. If using canned corn, drain and rinse the corn well. Heat a skillet over medium high heat with a teaspoon of olive oil. Sauté corn for 6-7 minutes or until slightly charred. If using frozen corn it is not necessary to defrost but it may take a few extra minutes to char in the skillet.

After the corn has cooled use a sharp knife to slice the charred kernels off the cob. Chop the rest of the ingredients into small pieces. Add the fruit and veggies to a large mixing bowl.

Stir everything together while squeezing fresh lime juice over top. I have a lime juicer but you can just squeeze a lime over top, making sure not to get any seeds in the salsa.

I like to refrigerate the salsa for a few hours so the flavors can meld. You can serve at room temperature or chilled.

Mango salsa is delicious with crunchy tortilla chips, but it can be used as a side dish to accompany grilled chicken breasts or grilled fish. Also try this as a topping for chicken tacos.

This mango salsa recipe can be made 2-3 days ahead and stored in the refrigerator in an airtight container. Give it a little stir and a squeeze of a little more lime juice if needed.

• Chop the pieces of fruit and vegetables into smaller pieces. It just makes it easier to scoop and eat!
• Fresh ingredients are best in homemade salsa, so do not use frozen mango.

Mangos are a stone fruit that has a large pit in the center. The best way to cut a fresh mango is to cut a slice off from each side, exposing the flesh and then cutting into small sections. The skin is bitter so you will want to slice the fruit away from the peel and discard the peel and the pit.

No! You can skip this step if using canned or frozen corn, although I highly recommend the smokey sweet flavor of grilled corn. If using fresh corn on the cob and do not want to grill you would need to boil it because raw corn would not be very tasty.

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Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe to get new recipes sent straight to your inbox!