Mango Corn Salsa
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This Mango Corn Salsa is a simple recipe that turns basic dishes into [boom!]. Make mango salsa chicken, serve your mango and corn salsa with fish tacos, dip into it with tortilla chips, or (if you're like my kid) tip up the bowl and drink it like soup.
Servings: 4
Calories: 61kcal
Ingredients
- 1 cup corn kernels from about one ear, or frozen (see note)
- 1 mango finely chopped
- 1 green onion thinly sliced
- 1 jalapeño minced
- ¼ cup chopped cilantro
- Juice of 1 to 2 limes
- ¼ teaspoon salt plus more to taste
Instructions
- Grill the corn on the cob and then slice off the kernels, or char the cup of corn kernels over high heat in a single layer in a cast iron skillet just until they start to pop like popcorn.1 cup corn kernels
- Dice the mango to match the size of the corn kernels, then combine the mango, green onion slices, minced jalapeño, and chopped cilantro in a small bowl.1 mango, 1 green onion, 1 jalapeño, ¼ cup chopped cilantro
- Add the lime juice and salt, starting with the juice of one full lime and a ¼ teaspoon of salt, taste and add more as desired.Juice of 1 to 2 limes, ¼ teaspoon salt
Notes
This recipe will make about two cups of mango corn salsa.
If you are using frozen corn kernels, defrost them, then pat them dry before roasting.
This corn and mango salsa is best served soon after it is made, but it will keep in the refrigerator for up to one day. Do not freeze.
Nutrition
Calories: 61kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 294mg | Potassium: 162mg | Fiber: 2g | Sugar: 9g | Vitamin A: 740IU | Vitamin C: 21mg | Calcium: 11mg | Iron: 0.3mg