Grilled Corn Mango Salsa: A Delicious Summer Recipe

Grilled Corn Mango Salsa: Prepare to be transported to a tropical paradise with every bite! Imagine the smoky char of perfectly grilled corn mingling with the sweet, tangy burst of ripe mango, all brought together with a zesty lime dressing. This isn’t just a salsa; it’s a vibrant celebration of flavors and textures that will elevate any dish.

Salsa, in its many forms, has deep roots in Latin American cuisine, dating back centuries. While the exact origins of combining fruit with salsa are debated, the fusion reflects a natural inclination to balance savory and sweet, creating a harmonious and refreshing experience. This particular Grilled Corn Mango Salsa recipe takes that concept to a whole new level.

What makes this salsa so irresistible? It’s the perfect combination of sweet, spicy, and smoky. The grilled corn adds a delightful depth of flavor that complements the sweetness of the mango. People adore this dish because it’s incredibly versatile. Serve it with grilled fish or chicken, use it as a topping for tacos, or simply enjoy it with tortilla chips. It’s also incredibly easy to make, requiring minimal cooking time and readily available ingredients. Plus, it’s a guaranteed crowd-pleaser at any gathering. Get ready to experience a flavor explosion that will leave you wanting more!

this Recipe

Ingredients:

• 4 ears of fresh corn, husks and silk removed
• 1 ripe mango, peeled and diced
• 1/2 red onion, finely diced
• 1 red bell pepper, seeded and finely diced
• 1 jalapeño pepper, seeded and minced (optional, for heat)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and black pepper to taste
• Optional: Avocado, diced, for added creaminess

Preparing the Corn:

1. Preheat your grill to medium-high heat. This is crucial for getting those beautiful char marks and that smoky flavor we’re after. If you don’t have a grill, you can use a grill pan on your stovetop.
2. Prepare the corn. Make sure all the husks and silk are completely removed from the corn. I like to give them a quick rinse under cold water to remove any lingering bits.
3. Lightly oil the corn. Brush each ear of corn with a thin layer of olive oil. This will help prevent them from sticking to the grill and promote even cooking.

Grilling the Corn:

1. Grill the corn. Place the corn directly on the preheated grill grates.
2. Rotate frequently. Grill for about 10-15 minutes, rotating the corn every few minutes, until the kernels are slightly charred and tender. You’re looking for a nice mix of char and cooked kernels. Don’t be afraid to let them get a little dark – that’s where the flavor is!
3. Check for doneness. To check if the corn is done, you can carefully pierce a kernel with a fork. It should be tender and juicy.
4. Remove from grill. Once the corn is grilled to your liking, remove it from the grill and let it cool slightly before handling.

Preparing the Mango Salsa:

1. Dice the mango. While the corn is cooling, prepare the mango salsa. Peel and dice the mango into small, even pieces. You want them to be roughly the same size as the other ingredients for a consistent texture.
2. Dice the red onion. Finely dice the red onion. I prefer to use red onion for its slightly milder flavor, but you can substitute with white or yellow onion if you prefer.
3. Dice the red bell pepper. Seed and finely dice the red bell pepper. The red bell pepper adds a nice sweetness and crunch to the salsa.
4. Mince the jalapeño (optional). If you like a little heat, mince the jalapeño pepper. Remember to remove the seeds and membranes for less heat. If you’re sensitive to spice, start with a small amount and add more to taste.
5. Chop the cilantro. Chop the fresh cilantro. Cilantro adds a bright, fresh flavor to the salsa. If you’re not a fan of cilantro, you can substitute with parsley.

Assembling the Grilled Corn Mango Salsa:

1. Cut the corn kernels. Once the corn is cool enough to handle, carefully cut the kernels off the cob. You can do this by standing the corn upright on a cutting board and using a sharp knife to slice down along the cob. Be careful not to cut yourself!
2. Combine all ingredients. In a medium-sized bowl, combine the grilled corn kernels, diced mango, red onion, red bell pepper, jalapeño (if using), and chopped cilantro.
3. Add the lime juice, olive oil, and spices. Drizzle the lime juice and olive oil over the salsa. Sprinkle with chili powder, cumin, salt, and black pepper.
4. Mix well. Gently toss all the ingredients together until well combined. Be careful not to overmix, as this can make the salsa mushy.
5. Taste and adjust seasonings. Taste the salsa and adjust the seasonings as needed. You may want to add more lime juice for acidity, salt and pepper for flavor, or jalapeño for heat.
6. Chill (optional). For the best flavor, cover the salsa and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
7. Add avocado (optional). Just before serving, gently fold in the diced avocado for added creaminess. Be careful not to mash the avocado.

Serving Suggestions:

This Grilled Corn Mango Salsa is incredibly versatile and can be served in a variety of ways. Here are a few of my favorite suggestions:

• As a topping for grilled fish or chicken: The sweet and savory flavors of the salsa complement grilled meats perfectly.
• With tortilla chips: This is a classic and easy way to enjoy the salsa.
• In tacos or burritos: Add a scoop of salsa to your favorite tacos or burritos for a burst of flavor.
• As a side dish: Serve the salsa alongside grilled vegetables or a simple salad.
• On top of scrambled eggs or omelets: For a flavorful and healthy breakfast.

Tips and Variations:

• For a smokier flavor: Try grilling the red onion and bell pepper along with the corn.
• Add black beans: For a heartier salsa, add a can of drained and rinsed black beans.
• Use different types of peppers: Experiment with different types of peppers, such as poblano or serrano, for varying levels of heat.
• Add other fruits: Pineapple, peaches, or strawberries would also be delicious additions to this salsa.
• Make it ahead of time: The salsa can be made up to 24 hours in advance. Just add the avocado right before serving to prevent it from browning.
• Adjust the sweetness: If your mango is not very sweet, you can add a touch of honey or agave nectar to the salsa.
• Use frozen corn: If fresh corn is not available, you can use frozen corn. Just thaw it completely before grilling.

Storing Leftovers:

Store any leftover Grilled Corn Mango Salsa in an airtight container in the refrigerator for up to 3 days. The salsa may become slightly watery as it sits, but the flavor will still be delicious. If you added avocado, it’s best to consume the salsa within a day or two, as the avocado will start to brown.

Nutritional Information (approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 150-200 per serving
• Fat: 5-7 grams
• Carbohydrates: 25-30 grams
• Protein: 3-5 grams

Enjoy your delicious and vibrant Grilled Corn Mango Salsa!

Conclusion:

So, there you have it! This Grilled Corn Mango Salsa is truly a flavor explosion you absolutely must experience. The smoky char of the grilled corn perfectly complements the sweet, juicy mango, while the red onion and jalapeño provide a delightful kick that keeps you coming back for more. It’s fresh, vibrant, and surprisingly easy to make, making it a winner in my book for any occasion.

But why is this recipe a must-try? Beyond the incredible taste, it’s incredibly versatile. It’s the perfect appetizer to wow your guests at your next barbecue, a fantastic topping for grilled fish or chicken, or even a delicious addition to your favorite tacos or quesadillas. Seriously, the possibilities are endless!

Serving Suggestions and Variations:

While I love this salsa as is, feel free to get creative and customize it to your liking. Here are a few ideas to get you started:

• Spice it up: If you’re a fan of heat, add more jalapeño or a pinch of cayenne pepper. A habanero pepper (use sparingly!) would also add a serious punch.
• Add some protein: Black beans or grilled shrimp would be fantastic additions, turning this salsa into a more substantial side dish or even a light meal.
• Make it creamy: A dollop of Greek yogurt or sour cream can add a lovely creaminess that balances the sweetness and spice.
• Herb it up: Experiment with different herbs like cilantro, mint, or even a little bit of basil. Each herb will add a unique flavor profile.
• Fruit variations: While mango is the star of the show, you could also try adding other fruits like pineapple, peaches, or even strawberries for a different twist.
• Chips and dips: Serve with your favorite tortilla chips for a classic appetizer. For a healthier option, try serving with bell pepper strips or cucumber slices.

I personally love serving this Grilled Corn Mango Salsa with grilled salmon and a side of quinoa for a healthy and flavorful meal. It’s also amazing on top of fish tacos with a squeeze of lime. And for a quick and easy snack, I often just scoop it up with tortilla chips – it’s that good!

Don’t be intimidated by the grilling aspect – it’s super simple. Just shuck the corn, brush it with a little olive oil, and grill it until it’s slightly charred. The char adds a wonderful smoky flavor that really elevates the salsa. If you don’t have a grill, you can also roast the corn in the oven or even use canned corn (though the flavor won’t be quite the same).

I truly believe that this recipe will become a staple in your kitchen. It’s a crowd-pleaser, it’s easy to make, and it’s incredibly delicious. So, what are you waiting for? Gather your ingredients, fire up the grill, and get ready to experience the magic of this Grilled Corn Mango Salsa!

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and how you served it. Happy cooking!