Sam If you’re searching for a vibrant, sweet, and smoky dish to brighten up your summer meals, this Grilled Corn & Mango Salsa delivers on all fronts. With charred corn kernels, juicy ripe mango, fresh herbs, and a pop of lime, this salsa brings together the perfect balance of savory and fruity. It’s no wonder grilled corn and mango salsa has become a go-to for summer cookouts, taco nights, and light entertaining. It works beautifully as a dip, a side, or a topping for grilled meats and seafood.
This mango corn salsa with cilantro and lime is gluten-free, dairy-free, and vegan, making it a refreshing and inclusive addition to any menu. Whether you’re serving it as a fruit salsa for tacos, spooning it over grilled chicken, or scooping it up with tortilla chips, this easy grilled corn and mango salsa recipe will steal the show.
Want to understand the nutritional benefits of mango? Read up on mango nutrition from Healthline. Curious about the fiber and antioxidant profile of corn? Check out the USDA’s page on corn. And for safe grilling tips, visit the FDA’s summer food safety guide.
RECIPE OVERVIEW
- Difficulty Level: Easy
- Cuisine: Mexican / Tropical Fusion
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time (Grilling): 10–15 minutes
- Total Time: ~30 minutes
Nutritional Snapshot (Per Serving)
- Calories: ~90
- Fat: 3g
- Carbohydrates: 16g
- Sugar: 8g
- Fiber: 2g
- Protein: 2g
Budget Breakdown
- Fresh corn (3 ears): ~$1.50
- Mangoes (2 medium): ~$2.00
- Red onion, lime, herbs: ~$2.00
- Jalapeño & olive oil: ~$1.00
- Total Cost: ~$6.50
- Cost per Serving: ~$1.08
Why You’ll Love Grilled Corn and Mango Salsa
- Naturally sweet and smoky with just the right amount of tang
- No tomatoes—perfect if you want a different salsa experience
- Pairs well with tacos, grilled proteins, or as a dip
- Dairy-free, gluten-free, and vegan-friendly
- Quick to prep and totally make-ahead friendly
Perfect For:
- Summer BBQs and backyard parties
- Topping for grilled chicken or shrimp tacos
- A colorful side for fish, pork, or veggie bowls
- Light and healthy salsa for tortilla chips
- Fresh tropical party dip
Behind the Recipe
This sweet and spicy mango corn salsa was born from a love of bold summer flavors. The idea came after grilling fresh corn for dinner and having leftover mangoes from a fruit platter. The combo was an instant hit—sweet mango meets smoky corn, accented by zesty lime and fresh cilantro.
Unlike tomato-based salsas, this grilled corn and mango salsa leans tropical. It’s ideal for those who love salsa but want something fresh, fruity, and just a little different. The natural sweetness of the mango plays off the charred corn, while jalapeño adds a gentle heat and lime ties everything together.
It’s now a staple on taco nights and a fan-favorite at potlucks. You can even customize it to be a no-tomato salsa with mango and corn, or bulk it up with black beans or avocado.
Ingredients You’ll Need
- 3 ears of fresh corn, husked
- 2 ripe mangoes, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and finely chopped (optional for heat)
- ½ cup chopped fresh cilantro
- Juice of 2 limes
- 1 tablespoon olive oil
- Salt and pepper to taste
Ingredient Highlights
- Corn: Grilled until lightly charred for smoky depth. You can also use frozen or canned corn in a pinch.
- Mango: Ripe but firm mangoes work best—too soft and they’ll get mushy.
- Red Onion: Adds crunch and sharpness to balance the sweetness.
- Jalapeño: Optional, but recommended for a little kick. Add more or less based on your spice preference.
- Lime Juice: Essential for brightness and to prevent browning.
- Cilantro: A must for that herby finish, or substitute with parsley if preferred.
How to Make Grilled Corn and Mango Salsa
Step 1: Grill the Corn
Brush ears of corn lightly with olive oil and grill over medium-high heat, turning occasionally, until lightly charred (about 10–15 minutes). Let cool, then cut kernels from the cob.
Step 2: Dice the Mango and Chop Veggies
Peel and dice mangoes. Finely chop the red onion, jalapeño, and cilantro.
Step 3: Combine Ingredients
In a large mixing bowl, add grilled corn kernels, mango, red onion, jalapeño, and cilantro.
Step 4: Add Lime Juice and Season
Squeeze in fresh lime juice, drizzle with olive oil, and season with salt and pepper. Mix gently to combine.
Step 5: Chill or Serve Immediately
Chill for 15–30 minutes to allow flavors to meld, or serve immediately at room temperature.
Pro Tips for Success
- Char the corn well for deeper flavor—don’t rush the grill time.
- Dice mango uniformly for a better texture in each bite.
- Adjust spice by keeping or removing jalapeño seeds.
- Let it sit for at least 15 minutes before serving so flavors blend.
- Use leftovers as a topping for bowls, wraps, or salads.
Easy Variations
- Black Bean Mango Corn Salsa: Add ½ cup black beans for protein.
- Avocado Mango Corn Salsa: Fold in diced avocado just before serving.
- Pineapple Corn Salsa: Replace half the mango with pineapple for a citrusy twist.
- No Grill Option: Use canned fire-roasted corn for convenience.
- Spicy Version: Add a pinch of cayenne or finely diced serrano pepper.
Storage & Serving Suggestions
- Fridge: Store in an airtight container for up to 3 days.
- Not Freezer-Friendly: The mango and corn textures don’t hold up after freezing.
- Serve With: Tortilla chips, grilled chicken, shrimp tacos, pork chops, or over a rice bowl.
🍽️ Make It a Meal 🍜
Pair this Grilled Corn & Mango Salsa with:
- Grilled chili-lime chicken thighs
- Crispy fish tacos or shrimp skewers
- Coconut rice and black beans
- Steak fajitas or pork tenderloin
- Cornbread or tortilla chips as a dipper
This salsa plays multiple roles—side dish, dip, topping, or salad—and earns its spot at every summer table.
Frequently Asked Questions
Yes! It actually tastes better after chilling for 30 minutes. Just add avocado (if using) right before serving.
Grill corn over medium-high heat, turning occasionally, until charred and tender—about 10–15 minutes total.
Yes. For convenience, use canned fire-roasted or thawed frozen corn, but fresh grilled corn delivers the best smoky flavor.
Up to 3 days. Store it in an airtight container and stir before serving.
Absolutely. It’s low in fat, rich in fiber, packed with vitamins, and naturally gluten- and dairy-free.
This salsa is perfect with grilled chicken, fish, shrimp tacos, pulled pork, or served as a summer appetizer with chips.
Yes. Just leave it out or replace it with bell pepper for a milder version.
Use firm, ripe mangoes like Ataulfo or Tommy Atkins. They hold their shape and add perfect sweetness.
Yes! It’s one of the best toppings for shrimp tacos, grilled chicken tacos, and even vegetarian tacos.
Final Thoughts
This Grilled Corn & Mango Salsa is the definition of a summer staple: quick to make, full of fresh flavor, and endlessly versatile. The combination of sweet mango and smoky corn—balanced with lime, herbs, and just a hint of spice—makes it ideal for everything from casual BBQs to festive taco nights.
Whether you’re after a healthy salsa recipe for tacos and chips, a refreshing side dish, or a colorful party dip, this recipe delivers every time. Use it as a dip, a side, or a vibrant topping. However you serve it, this salsa will add color, crunch, and tropical flair to your plate.
Looking for more sunny dishes? Don’t miss our Chilled Cucumber Yogurt Salad, No-Bake Mango Cheesecake, or Passion Fruit Mousse to keep your summer menu bright and fresh.
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📌 Pin This Recipe: Grilled Corn & Mango Salsa
This grilled corn and mango salsa is smoky, sweet, and loaded with tropical flavor. A quick, healthy salsa that’s perfect for BBQs, tacos, or chips!
Grilled Corn & Mango Salsa (Sweet, Smoky, and Summer-Ready)
Ingredients
- 3 ears Fresh corn, husked
- 2 Ripe mangoes, diced
- 1 Small red onion, finely chopped
- 1 Jalapeño, seeded and finely chopped (optional for heat)
- ½ cup Chopped fresh cilantro
- Juice of 2 limes
- 1 tbsp Olive oil
- Salt and pepper to taste
Instructions
- Grill the Corn:Brush ears of corn lightly with olive oil and grill over medium-high heat, turning occasionally, until lightly charred (about 10–15 minutes). Let cool, then cut kernels from the cob.
- Dice the Mango and Chop Veggies:Peel and dice mangoes. Finely chop the red onion, jalapeño, and cilantro.
- Combine Ingredients:In a large mixing bowl, add grilled corn kernels, mango, red onion, jalapeño, and cilantro.
- Add Lime Juice and Season:Squeeze in fresh lime juice, drizzle with olive oil, and season with salt and pepper. Mix gently to combine.
- Chill or Serve Immediately:Chill for 15–30 minutes to allow flavors to meld, or serve immediately at room temperature.
