Appetizers,  Ethnic,  Salad,  Sides,  Vegetables

Corn and Mango Salsa

Corn and Mango SalsaI have written about my salsas in the past (here and here), and they typically have a nice kick to them as they contain habanero peppers. This past week I wanted to do something different, in particular for my wife. She loves the sweet as I love the spice. I wanted to give her something refreshing, light, and delicious, and I quickly thought of corn and mango salsa. I had grilled corn the night before and I had several cobs left over, so that is why I wanted to make the salsa. This corn and mango was so refreshing and packed with great flavors from the mango, onion, garlic, cilantro, and more. What more could you ask for, especially that it only takes 15 minutes to prepare. Let’s get started.


  • Corn removed from 2 cobs of cooked corn
  • 1/2 tbs Olive Oil
  • 1 large, ripened mango, sliced and cut into small pieces
  • Juice of one lime
  • 1/2 onion, finely chopped
  • 3 tbs fresh cilantro, finely chopped
  • Salt and Pepper
  • 1/2 tbs fresh ginger, finely chopped
  • 3 tbs fresh mint

Heat your oven to 425 degrees. After cutting the corn off the cob, toss this with the olive oil, and add the salt and pepper. Lay out the corn on a baking dish and cook for roughly 5 minutes or so, just to reheat and get the flavors from the corn going. Meanwhile, in a bowl, add the remaining ingredients and wait patiently for the corn to be warmed. Remove the corn from the oven, let cool for roughly 5 minutes, then toss into the remaining mixture. Serve immediately or let the flavors marry for a couple of hours. This was so good and refreshing that it did not last very long. We simply ate the salsa with tortilla chips, however this would be really amazing with grilled fish or shrimp. Enjoy.

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