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Fresh Grilled Corn & Mango Salsa – MIXMYTABLE

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Sometimes it’s really satisfying when things just come together in the kitchen.  While spending the weekend up in Northern Michigan, we had a little craving for Salmon from the local fishery, John Cross Fisheries in Charlevoix.  Mango salsa was also sounding pretty good while drinking a glass of Rosé and thought we should add some brightness to channel the summer vibes we were feeling.   Celebrating Memorial weekend, grilling is sort of the “American thing to do”, so we thought we better add a grilled element to the mix and so the grilled corn & mango salsa was born.  We kicked it up a notch with a jalapeno and balanced the heat with a creamy avocado making this salsa very light and refreshing.  It can easily be used on its own or be used to add a bright & healthy twist to a dish of your choice.  We chose to dress a wonderful brown sugar & chili glazed salmon filet with this beautiful salsa.  However, you could also serve with fish tacos, grilled chicken kabobs, really the options are endless.  If prepping ahead, keep chopped ingredients separate until ready to serve.  When ready to eat, mix it all up and have fun with this summer staple!

[ingredients title=”What You’ll Need”]

  • 3 ears grilled corn, shucked
  • 1 ½ cups mango (about 1 ½ mangos), diced
  • ¾ cup red bell pepper, diced (or whole pepper if you love red peppers)
  • 1 medium jalapeno, diced
  • 1 avocado, diced
  • ½ cup red onion, diced
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro leaves, chopped
  • Kosher salt to taste
  • 2 tablespoons olive oil or butter


[directions title=”Prep + Cook”]

  1. In a large pot of water, soak corn for 20 minutes.  Bring to a boil for 15 minutes; drain well.
  2. Preheat grill to medium heat and brush corn with either olive oil or butter.  Cook until grill marks appear about 3-4 minutes on each side.  Let cool before cutting corn kernels off the cob.  (If you do not have access to a grill, cut corn off boiled cobs and sauté  in a little olive oil or butter for about 5 minutes or until kernels brown up a bit.)
  3. In a large bowl, combine, corn, mango, bell pepper, jalepeno, avocado, red onion, lime juice, cilantro.  Add salt to taste.
  4. Serve immediately & ENJOY!


Serves 4

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Author:  Jennifer Kuhar