Roasted Corn and Mango Salsa
This salsa has officially become my favourite way to cook corn in summer! It’s incredibly simple to make, and grilling the corn on the barbecue really enhances the flavour.
I serve it with grilled meats or in tacos, or simply with a big bowl of chips in the middle of the table, and I guarantee there’ll be no leftovers. It’s the kind of recipe that captures the essence of summer and that you’ll want to make again and again!
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 10 minutes
Good to know
- The more thoroughly you grill the corn, the more flavourful the salsa will be. Feel free to let it brown nicely on the grill.
- Ataulfo mangoes are perfect for this recipe as they are very sweet, low in fibre and very juicy. If you can’t find any, use a very ripe mango instead.
- Adjust the amount of jalapeños according to your tolerance of heat. To make a milder salsa, remove the seeds before chopping.
Frequently asked questions
Yes, you can prepare it a few hours in advance and store it in the fridge. However, for the full freshness of the ingredients, I recommend serving it on the same day.
Yes, but the salsa will taste even better if you use fresh corn on the cob that has been grilled on the barbecue. If you’re using frozen corn, make sure you brown it well in a frying pan or on a griddle before adding it to the salsa.
It will keep for about two days in an airtight container in the refrigerator. Stir it before serving, in case any liquid has collected at the bottom.
Ingredients
- 3 ears of corn
- Vegetable oil of your choice
- 2 Ataulfo mangoes, diced
- 2 green onions, finely chopped
- 2 jalapeño peppers, thinly sliced
- ½ cup (20 g) coarsely chopped basil
- ⅓ cup (70 g) of light or regular mayonnaise
- Zest of 1 lime
- 2 tablespoons (30 ml) lime juice
- 2 teaspoons (10 ml) honey
- ½ teaspoon (2.5 ml) of curry powder
- ½ teaspoon (2.5 ml) of salt
- Pepper, to taste
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Preparation
- Preheat the grill to a medium-high heat.
- Brush the corn on the cob with oil, then cook it on the grill for 10–12 minutes, turning it a few times, until it is nicely charred. Leave to cool for 5 minutes before cutting.
- In a bowl, mix the remaining salsa ingredients with the roasted corn kernels.
- Serve with grilled meats or even potato crisps!
