Mango Grilled Corn Salsa Recipe for Summer Parties and BBQs

This mango and grilled corn salsa is a bright, flavorful addition to any summer meal. Sweet, ripe mango combines with slightly smoky grilled corn, crisp red onion, juicy tomato, fresh cilantro, and a touch of jalapeño and lime for a salsa that works as a chip dip, taco topping, or accompaniment to grilled fish or meat.

This post contains affiliate links. Purchases made through affiliate links may earn a small commission at no extra cost to you. Thank you for supporting the site.

Why This Recipe Works

• Balanced sweet and smoky flavors. Ripe mango brings sweetness while grilled corn adds a hint of smoke. Fresh tomato, red onion, jalapeño, cilantro and lime round out the flavors and provide contrasting textures.
• Extremely versatile. Serve it with tortilla chips, spoon it over tacos, fish, or grilled chicken, or use it as a bright side for a barbecue or potluck.
• Fresh and light. Made from simple, whole ingredients, this salsa is low in calories but full of flavor, making it a refreshing and nutritious choice.

How To Make Mango And Grilled Corn Salsa

• The recipe is quick and straightforward. The trickiest part for many is dicing the mango cleanly. Two reliable methods are below.
• Method 1 (peeled): Peel the mango, stand it upright, and slice the flesh off each side of the pit. Cut those cheeks into slices and dice.
• Method 2 (skin-on): Leave the skin on, slice the cheeks away from the pit, score the flesh into a grid without cutting through the skin, then scoop out the diced mango with a spoon.

• Grilling the corn: You can grill whole ears or brown kernels in a skillet. For whole ears, preheat the grill to medium, spray shucked ears lightly with oil, and grill 10–15 minutes, turning often, until tender and slightly charred. For kernels, heat a cast iron skillet over medium-high heat with a little oil and cook frozen or canned (drained) kernels 4–6 minutes until they begin to brown. Allow the corn to cool before mixing.
• Chop the remaining ingredients: red onion, Roma tomato, jalapeño (remove membranes and seeds for milder heat), and cilantro.
• Assemble: In a medium bowl combine diced mango, cooled corn, onion, tomato, jalapeño, and cilantro. Squeeze fresh lime juice over the mix, season with salt and black pepper to taste, and toss gently. Chill for at least 30 minutes if you want a cold, melded salsa, or serve immediately.

Try These Delicious Condiments Too

• Restaurant Style Salsa
• Spicy Jalapeño Salsa
• Easy Dijon Aioli
• Champagne Vinaigrette

Tips And Frequently Asked Questions

• Want more heat? Add another jalapeño, swap in a serrano, or leave some jalapeño seeds and membranes in for extra spice.
• Short on time? Use rinsed, drained canned corn—no grilling required.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salsa is best eaten fresh.
• Use fresh lime. Fresh-squeezed lime juice gives the best bright flavor; avoid bottled lime juice if possible.

Mango and Grilled Corn Salsa

Sweet mango and lightly charred corn combine with tomato, red onion, jalapeño, cilantro and lime for a refreshing salsa that’s perfect with chips, tacos, or grilled proteins.

Prep Time
15 mins

Total Time
15 mins

Course
salsa, Sauce

Cuisine
American, Mexican

Servings
8 servings

Calories
48 kcal

Equipment

• cutting board
• sharp knife
• medium bowl
• large spoon
• grill or cast iron skillet

Ingredients

• 1 ½ cup diced mango about 2 large mangoes
• 1 ½ cup corn kernels about 3–4 small ears or 2 medium-large; canned or frozen also work
• ½ cup red onion finely diced, about ½ an onion
• 1 roma tomato diced
• 1 jalapeño finely diced, membranes and most seeds removed for milder heat
• ¼ cup chopped fresh cilantro
• 1 lime juiced (about 1 tablespoon)
• ¼ teaspoon salt or more to taste
• ¼ teaspoon black pepper or more to taste

Instructions

• 1. Grill or cook the corn. For whole ears: preheat grill to medium, spray shucked ears lightly with oil, and grill 10–15 minutes, turning often, until tender and lightly charred. Cut kernels from the cob and cool. For kernels: heat a skillet over medium-high, add a little oil, and cook frozen or canned (drained) kernels 4–6 minutes until they begin to brown. Cool before mixing.
• 2. Dice the mango. Use either the peeled method or the skin-on grid method, then add the mango to a bowl with the cooled corn.
• 3. Add diced red onion, tomato, jalapeño and chopped cilantro. Squeeze lime juice over the mixture, season with salt and black pepper, and toss gently. Chill for at least 30 minutes if desired, then serve with chips or as a topping.
  

Notes

• Recipe yields about 4 cups of mango corn salsa.
• If you want more heat, leave in some of the jalapeño seeds and membranes.

*Nutrition values are approximate and will vary based on exact ingredients and portion sizes.

Nutrition

Serving: 1serving
|
Calories: 48kcal
|
Carbohydrates: 12 g
|
Protein: 2 g