Name: Grilled Corn and Bell Pepper Mango Salsa Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-inspired
Ingredients: 2 large, ripe mangos, peeled and diced; 1 large red bell pepper; 1 corn on the cob, husks removed; 1/2 cup red onion, diced; 1 jalapeño, seeded and minced; 1/4 cup fresh cilantro leaves, roughly chopped; 1/2 lime, seeds removed; 1 tablespoon olive oil; Salt to taste; Black pepper to taste

Jump to Recipe

If you’re craving a vibrant burst of summer in every bite, this Grilled Corn and Bell Pepper Mango Salsa is your new best friend. This salsa perfectly balances the sweetness of ripe mangoes with the smoky char of grilled corn and the subtle warmth of bell peppers and jalapeño, all rounded out by a fresh splash of lime and cilantro. It’s colorful, refreshing, and downright addictive—a superstar addition to any meal or snack that will have everyone asking for seconds.

Grilled Corn and Bell Pepper Mango Salsa Recipe - Recipe Image

Ingredients You’ll Need

Gathering these ingredients is a breeze, but each one plays a starring role in crafting the unforgettable flavor and texture of this salsa. From the juicy tang of mango to the delightful crunch of red onion, every piece adds a vibrant note to the dish.

Mangos: Choose large, ripe mangos for the perfect juicy sweetness that balances the salsa.
Red bell pepper: Grilled to bring out its smoky sweetness and added texture.
Corn on the cob: Fresh corn grilled for a smoky char that’s absolutely essential.
Red onion: Diced finely to add a crisp, sharp bite without overpowering.
Jalapeño: Seeded and minced to introduce just the right amount of heat.
Fresh cilantro leaves: Chopped to bring a bright, herbal freshness that lifts the whole salsa.
Lime: Freshly squeezed for a tangy zing that ties all flavors together.
Salt: To enhance and balance every element of this salsa.
Olive oil: For grilling to help caramelize the corn and peppers beautifully.

How to Make Grilled Corn and Bell Pepper Mango Salsa

Step 1: Get Your Grill Ready

Start by heating a cast iron grill pan over medium-high heat or firing up your outdoor grill. This high heat is key to getting those signature grill marks and the perfect smoky flavor that makes this salsa so special.

Step 2: Prep and Grill Your Veggies

Drizzle the corn on the cob and the red bell pepper with a tablespoon of olive oil, then season liberally with salt and freshly ground black pepper. Place them on the hot grill using tongs, turning occasionally until you get beautiful char marks on the corn kernels and the red bell pepper skin softens and blackens in spots—about 10 minutes total.

Step 3: Cool, Slice, and Dice

Once grilled, let the corn and pepper cool just enough to handle. Slice the corn kernels off the cob carefully, and seed the bell pepper before dicing it into small pieces. These textures really set the salsa apart.

Step 4: Combine and Season

In a medium mixing bowl, toss together the diced mangos, grilled corn, red bell pepper, red onion, minced jalapeño, and chopped cilantro. Squeeze fresh lime juice on top and stir everything to combine evenly. Finish with salt and pepper to taste—this final seasoning step is crucial to bringing out the full flavors of your grilled corn and bell pepper mango salsa.

How to Serve Grilled Corn and Bell Pepper Mango Salsa

Garnishes

This salsa shines even brighter when topped with a sprinkle of extra cilantro leaves or a few lime wedges on the side. A scattering of thinly sliced green onions or a dusting of smoky paprika can also add an extra pop of color and flavor.

Side Dishes

The Grilled Corn and Bell Pepper Mango Salsa pairs beautifully with grilled meats like chicken, fish, or shrimp. It also makes a fantastic topping for tacos, or simply serve it chilled alongside warm, crunchy tortilla chips for an irresistible snack or appetizer.

Creative Ways to Present

Try spooning the salsa atop a bed of avocado slices for a creamy contrast, or serve it over a toasted baguette slice for a vibrant crostini. It’s also fantastic as a fresh, zesty salad addition—just toss it with baby greens for a light, flavorful lunch.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Grilled Corn and Bell Pepper Mango Salsa in an airtight container in the refrigerator for up to three days. The flavors actually deepen and meld beautifully, making it even tastier the next day.

Freezing

Since this salsa relies on fresh fruits and grilled veggies, freezing is not recommended; ice crystals can change the texture of the mango and corn, making it mushy once thawed. For best results, enjoy fresh or refrigerated.

Reheating

This salsa is best enjoyed cold or at room temperature. If you want to warm it slightly, do so gently on the stove or microwave for just a few seconds, but be careful—too much heat will wilt the fresh ingredients and change the texture.

FAQs

Can I use frozen corn instead of fresh corn on the cob?

Frozen corn can work in a pinch, but fresh corn on the cob grilled with the husks removed brings a smoky sweetness and crunch that frozen corn just can’t match. If you do use frozen, consider sautéing it lightly with a little oil and seasoning to mimic that grilled flavor.

How spicy is this salsa?

The heat level is moderate and can be adjusted easily by how much jalapeño you add or whether you keep the seeds. For a milder salsa, remove all the seeds and membranes; for more kick, leave some or all of them in.

Is this salsa vegan and gluten-free?

Absolutely! This Grilled Corn and Bell Pepper Mango Salsa is naturally vegan and gluten-free, making it a perfect choice for a wide range of dietary preferences and restrictions.

Can I prepare this salsa ahead of time for a party?

Yes, you can prepare it a few hours ahead and refrigerate it. Just give it a gentle stir and a quick taste adjustment before serving to freshen up the flavors.

What can I substitute for fresh cilantro if I don’t like it?

If cilantro isn’t your thing, fresh parsley or even fresh basil can add a nice brightness without the herbal punch of cilantro, though it will subtly change the flavor profile.

Final Thoughts

This Grilled Corn and Bell Pepper Mango Salsa is more than just a topping—it’s a celebration of fresh, bold flavors that come together effortlessly. Whether you’re hosting a barbecue, looking for a bright side dish, or just craving something delicious, this recipe is sure to become a treasured staple. Give it a try, and watch it become one of your favorite ways to enjoy the tastes of summer any time of year!

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Grilled Corn and Bell Pepper Mango Salsa Recipe

★★★★★

4.9 from 8 reviews

Author: Sophie
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This vibrant Grilled Corn and Bell Pepper Mango Salsa combines smoky grilled corn and bell pepper with the sweetness of ripe mangoes, the mild heat of jalapeño, and a zesty lime finish. Perfect as a refreshing topping for tacos, grilled meats, or served with tortilla chips for a bright and flavorful appetizer.

Instructions

Preheat and prepare grill: Preheat a cast iron grill pan over medium-high heat or prepare an outdoor grill. Drizzle the corn on the cob and red bell pepper with olive oil and season liberally with salt and pepper to enhance their natural flavors during grilling.
Grill vegetables: Using tongs, place the corn and bell pepper on the hot grill. Cook each side until grill marks appear on the corn kernels and the bell pepper’s skin softens and chars slightly, about 10 minutes total. This grilling process imparts a smoky flavor that complements the sweetness of the mango.
Cool and prepare vegetables: Remove the grilled vegetables from heat and let them cool enough to handle. Carefully slice the kernels off the corn cob and remove the seeds and stems from the bell pepper, then dice it into small pieces.
Combine salsa ingredients: In a medium mixing bowl, combine the diced mango, grilled corn kernels, diced bell pepper, red onion, jalapeño, and cilantro. Squeeze fresh lime juice over the mixture to add a refreshing acidity.
Season and serve: Stir the salsa well to combine all flavors. Taste and adjust seasoning with salt and pepper as needed. Serve the salsa immediately as a topping or with tortilla chips for a vibrant and flavorful dish.

Notes

The jalapeño can be adjusted or omitted depending on your preferred spice level.
Grilling the corn and pepper adds a smoky depth of flavor, but if unavailable, roasting or sautéing can be used as alternatives.
This salsa can be prepared a few hours ahead and refrigerated, but it is best served fresh to preserve textures.
Use ripe, sweet mangoes for maximum flavor contrast with the smoky grilled vegetables.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salsa / Appetizer
Method: Grilling
Cuisine: Mexican-inspired