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Grilled Corn & Mango Salsa

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Grilled Corn & Mango Salsa from www.thefarmgirlgabs.com

We love to grill during the summer months. It’s not only quick and easy but it also keeps the mess contained to one area….the grill. I have really been grilling corn a lot lately. I just love the charred sweetness it adds to the fresh corn on the cob. I am always looking for new ways to use corn in recipes. We grow so much of it here on our farm that sometimes, it gets a little boring to just eat plain old corn on the cob.

Last week, I was trying to think of a way to “jazz” up some crab cakes I was broiling. I remembered a spicy Grilled Corn and Mango Salsa I had at a party recently so I decided to try to duplicate it. I love salsa because not only it is great served with chips as an appetizer or snack but also its delicious paired with a favorite meat, fish or seafood. Plus, with all the great produce in season now, it is so easy and affordable to make. It tastes so much better that the jarred “stuff”. You can even add more protein to the salsa by mixing in some black beans as well. Mangoes are perfect for this because their sweetness balances the spiciness of the other salsa ingredients.

Here’s how it goes. Start out by cleaning three ears of corn. I used our delicious bi-color corn we grow here at Russo’s, but you can use any variety you like. Brush with canola oil and grill until the kernels have a nice charred color.

Grilled Corn

 Once the corn is grilled and cooled. Cut the kernels of the cob and add to a medium mixing bowl.

Corn Cutting Off Cob

Dice up the jalapeno, red pepper, onion, mango and cilantro. I only used half of the jalapeno to keep the heat at a minimum. If you like your dishes with a little more spice, certainly use the whole jalapeno or even a hot pepper with more heat.  Add these ingredients to the corn.

Salsa Ingredients

Drizzle with 2 tablespoons of canola oil and the juice of one lime. Season with salt and pepper and mix together.

Grilled Corn & Mango Salsa

The sweetness of the mango, the heat from the jalapeno and the smokey, charred flavor of the corn combined together for the perfect balancing act. The colors are so bright and vibrant. Pair with your favorite chips, meat, or as I did crab cakes. What kind of salsa do you like to make?

Grilled Corn & Mango Salsa
Prep Time
20 mins
Total Time
20 mins
Grilled Corn & Mango Salsa is a spicy perfection that is perfect with chips or served with your favorite dish.
Course: Appetizer
Author: Melissa Russo / thefarmgirlgabs.com
  • 3 Ears of Jersey Fresh Corn grilled
  • 1/3 cup Onion finely diced
  • 1/3 cup Red Pepper finely diced
  • 1/4 cup Jalapeno Pepper finely diced
  • 1 Lime
  • 3 tablespoons Cilantro
  • 3 tablespoons Canola oil
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  1. Brush corn with canola oil and grill until nicely charred.
  2. Cut corn off cob and add to a mixing bowl.
  3. Finely dice onion, red pepper, and jalapeno and add to corn mixture.
  4. Cut lime in half and squeeze the juices of both side over salsa.
  5. Add cilantro, salt and pepper and mix well.
  6. Serve with chips or topping for poultry, meat or seafood.

Signature w farm



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  1. I love a fresh corn salsa! I love how you grilled it first. I bet it gives it a wonderful smoky flavor!! Thanks for sharing! Delish!

  2. Hi Melissa,
    We will just love your Grilled Corn and Mango Salsa, it looks fantastic! Thanks so much for sharing your awesome recipe with Full Plate Thursday and have a great weekend.
    Come Back Soon!
    Miz Helen

  3. I am a salsa fanatic but I especially love corn salsas. his looks wonderful. Thank you for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest board.

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