Teresa's Recipes
Corn and Mango Salsa
Dive into a vibrant bowl of Corn and Mango Salsa that brings together the sweetness of ripe mangoes, the crunch of fresh corn, and the zesty kick of jalapeño. This salsa is not only refreshing but also a perfect balance of flavors, making it an ideal accompaniment for grilled meats, tacos, or simply enjoyed with crispy tortilla chips. Originating from traditional Latin American cuisine, salsa has evolved into a versatile condiment that adds a burst of color and flavor to any dish.
Ingredients
- 2 cups, cooked and cooled Sweet corn kernels
- 1, peeled and diced Ripe mango
- 1, diced Red bell pepper
- 1/2, finely chopped Red onion
- 1, seeded and minced (adjust for spice preference) Jalapeño pepper
- 1/4 cup, chopped Cilantro
- 2 tablespoons, freshly squeezed Lime juice
- 1/2 teaspoon Cumin
- 1/2 teaspoon Chili powder
- 1/4 teaspoon (adjust to taste) Salt
Dietary Notes
- Servings: 6
- Dish Type: Condiment
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 120
- Fat: 0.5g
- Carbs: 29g
- Protein: 2g
- Sodium: 180mg
- Sugar: 5g
Instructions
- In a large mixing bowl, combine the cooked corn kernels, diced mango, diced red bell pepper, finely chopped red onion, minced jalapeño, and chopped cilantro.
- In a separate small bowl, whisk together the freshly squeezed lime juice, salt, cumin, and chili powder until well combined.
- Pour the dressing over the corn and mango mixture, tossing gently to ensure everything is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together beautifully.
- Before serving, taste and adjust seasoning if necessary. Enjoy chilled as a dip with tortilla chips or as a fresh topping on grilled meats, fish, or tacos.
Tips
- For a sweeter salsa, use yellow corn or grilled corn.
- Add diced avocado for creaminess and extra flavor.
- For a tropical twist, include diced pineapple or papaya.
- This salsa can be made a day in advance for a more intense flavor.