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.
Ingredients
Scale
Produce
- 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
Pantry
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
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
Nutrition
- Serving Size: 1/4 of recipe (about 150g)
- Calories: 110
- Sugar: 14g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Grilled corn salsa, mango salsa, summer salsa, vegan salsa, grilled vegetables, fresh salsa
