Grilled Corn & Mango Salsa (Sweet, Smoky, and Summer-Ready)
Grilled Corn and Mango Salsa is a fresh, tropical side dish or dip made with smoky grilled corn, ripe mangoes, lime, jalapeño, and cilantro. Sweet, zesty, and quick to prep, it’s perfect for tacos, chips, or summer BBQ plates. Naturally gluten-free, dairy-free, and bursting with flavor!
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.
Notes
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