Sweet + Spicy Mango Corn Salsa Recipe
Servings: 4 servings
Ingredients
- 1-2 ripe mangos, diced
- 2 cobs of corn, steamed
- ½ red onion, chopped
- 1-2 jalapeños chili peppers, minced
- 1-2 limes, juice
- 2 tsp apple cider vinegar
- 1 handful cilantro, chopped
- pinch cayenne pepper
- pinch sea salt and cracked black pepper
- pinch hot pepper flakes (optional)
Instructions
- Peel corn and place in boiling water to cook for a couple of minutes. Remove from heat, drain, let cool, and then cut niblets off the cobs.
- Optional (but delicious) quick fry the niblets in a hot dry cast iron skillet if oil free (or add 1 tsp of oil) with coarse black pepper, a sprinkle of sea salt, and red pepper flakes just until slightly charred (about 2-3 minutes).
- If you are using frozen corn, let it thaw, and then use the quick fry method above. Set aside to cool.
- Cut mango into bite-size cubes (if you've never done this before, here's a helpful video) and place them in a medium-sized bowl. *Leave the mango pieces a bit bigger if you like a chunky salsa or cut into smaller pieces for a finer salsa.
- To the mango and corn, add the chopped red onion, minced jalapeño peppers, lime juice, and apple cider vinegar.
- Top with chopped fresh cilantro, a pinch of cayenne pepper, S&P, and hot pepper flakes. Toss to incorporate.
- Taste and adjust flavours as necessary. If the salsa tastes bland, add more salt. Not tangy enough, add lime or apple cider vinegar. Add more jalapeño or cayenne to bump up the spice level.
Notes
Heat - your choice of chili pepper is individual - some people can handle and enjoy A LOT of heat while others (like some members of my family, cannot). So choose the level of heat you enjoy. Check out this handy heat index when choosing your chili!
When chopping the peppers, remember the seeds and membranes are hot. Be sure to wash your hands, the cutting board, and knife right after dicing. Don't touch your eyes.
Sweetness - if your mangos are not sweet and juicy, you can add 1 tsp maple syrup to bump up the sweetness
Storage Tips - this mango corn salsa is best served the same day it's made. However, it does store in the fridge for a day or two without loss of flavor. The texture of the salsa does change the more days it is stored.