Pan Grilled Sweet Corn Mango Salsa with Honey Lime

This is the best-tasting Pan-Grilled Sweet Corn Mango Salsa with Honey Lime recipe with juicy mango, fresh cilantro, and vibrant colors. With a few simple hacks, it’s low in spice, heartburn-friendly, and easily digestible with sauteed red onions and garlic. The corn is easily pan-grilled for delicious color and flavor.

Bowl of corn mango salsa with tomatoes.

This is the best-tasting Pan-Grilled Sweet Corn Mango Salsa with Honey Lime recipe. It’s a perfect blend of juicy mango, fresh cilantro, and vibrant colors. With a few simple hacks, it’s low in spice, heartburn-friendly, and easily digestible with sauteed red onions and garlic. The corn is easily pan-grilled for delicious color and flavor.

Whether you’re using frozen corn, fresh sweet corn, or simply corn kernels from the grocery store, this salsa is a versatile addition to any meal. It’s a yummy topping for fish tacos or shrimp tacos, a great side for grilled meats, and even a tasty complement to black bean salsa. Elevate your dishes with this refreshing and heartburn-friendly salsa that everyone will love! But you can easily add a kick if you crave some heat! 

Bring Your Own Spice Mild Recipe logo

BYOS: Flavor Without the Fire!

Love bold flavors but not the heat? Spice things up on your own terms with this BYOS recipe bursting with deliciousness. All the ingredients are prepped for easy digestion and a heartburn-free experience. Adjust the spice level to your preference—no more burnt tongues or tears here! Now, everyone can enjoy this recipe regardless of their spice tolerance!

YouTube video
Bowl of corn mango salsa with tomatoes.

Ingredients & Substitutions

Here is everything you need to make my easy corn mango salsa:

Ripe Mango: Substitute mango with fresh pineapple for a similar tropical sweetness, or use fresh peaches for a milder, juicy alternative.

Corn: You can use frozen corn, canned corn or an ear of corn. You can also replace corn with grilled zucchini for a similar texture and slightly different flavor, or use black beans for added protein and a different texture.

Tomatoes: You can use any variety of tomatoes you like. I prefer grape tomatoes for their cute shape. You can also omit the tomatoes or swap them with red bell peppers for a crunchy, sweet alternative that keeps the vibrant color, or use cucumber for a refreshing, mild option.

Fresh Lime Juice: You can also use storebought lime juice. Or, you can use lemon instead of lime for a slightly different citrus tang, or orange for a sweeter, less acidic option.

Red Onion: Substitute red onion with green onion for a milder flavor, or shallots for a slightly sweeter and more subtle taste. You can also use yellow onion or white onion but they won’t taste as naturally sweet.

Fresh Cilantro: Replace cilantro with parsley for a similar look and different flavor profile, or mint for a fresh, different herb component.

Honey: Use agave syrup instead of honey for a vegan-friendly alternative with similar sweetness, or maple syrup for a slightly different yet still sweet flavor.

Salt: Swap salt with sea salt for a more nuanced flavor, or kosher salt for a coarser texture and slightly different taste.

Black Pepper: Replace black pepper with white pepper for a milder, less visible alternative, or paprika for a mild peppery flavor with a hint of smokiness.

Bowl of corn mango salsa with tomatoes.

How to Make My Mango Salsa with Corn Recipe

Here are easy, detailed, step-by-step skillet instructions for making fresh mango corn salsa. The simple ingredients are also repeated in the recipe card at the bottom of this blog post.

Step 1: Pan-Grill the Corn 

Finely dice the red onion and garlic cloves.

Heat a skillet or grill pan over medium-high heat. Add 1 teaspoon of olive oil. Add the corn and cook for 1 minute. Add the red onions and stir and cook for another minute. Add the garlic and stir well. Continue to cook and stir occasionally until the kernels are slightly charred, about 5-7 minutes. Remove from heat and let cool on a plate lined with a paper towel.

Sauteeing corn and onion in a pan.
Sauteeing corn and onion in a pan.
Transferring corn and onions to a paper towel-lined plate.

Step 2: Assemble the Salsa

Peel and dice the mango and tomatoes and add to a mixing bowl.

Roughly chop the cilantro, juice two limes, and add with the honey, salt, and pepper to the bowl. Mix well and adjust the salt if needed.

Transfer the salsa to a serving bowl and enjoy immediately, or refrigerate for up to 2 hours before serving to let the flavors meld.

Slicing mangos into cubes.
Slicing mangos into cubes.
Bowl of corn mango salsa with tomatoes.

Helpful Recipe Notes

Sauteed Veggies: You do not have to sautee the corn, red onion and garlic. You can add them cold to the rest of the salsa ingredients. 

Corn Varieties: If fresh corn is out of season, you can use frozen or canned corn. Simply ensure it’s well-drained and pat dry before pan-grilling.

How can I add more heat to this mild mango salsa?

Add Jalapeño Pepper: Finely chop a jalapeño pepper and mix it into the salsa for a fresh, spicy kick.

Incorporate Red Bell Pepper: Although typically mild, you can add diced red bell pepper along with some spicy peppers to balance the heat with sweetness.

Use Green Bell Pepper: Combine green bell pepper with jalapeño or other spicy peppers to add both crunch and heat.

Sprinkle Chili Powder: Add a dash of chili powder to the salsa for a smoky, spicy flavor.

Add Red Pepper Flakes: Sprinkle in some red pepper flakes to increase the spiciness without altering the texture.

Mix in Spicy Peppers: Include other spicy peppers like serrano or habanero for a more intense heat.

Include Ripe Avocado: If you want to balance the heat with some creaminess, add diced ripe avocado to the salsa. The avocado will help mellow out the spiciness while adding a rich texture.

Refrigerate: Store any leftover salsa in an airtight container in the refrigerator.

Shelf Life: The salsa will stay fresh for up to 2 days.

Stir Before Serving: The salsa may become slightly watery as it sits. Give it a good stir before serving.

Can I make this fresh mango corn salsa recipe ahead of time?
Yes, you can make this salsa a few hours in advance. The flavors will meld together nicely if it sits in the refrigerator for a bit before serving.

Can I use frozen or canned corn instead of fresh in mango corn salsa?
Yes, you can use frozen or canned corn. Just make sure it is well-drained and pat dry before pan-grilling to achieve a nice char.

How long will this salsa stay fresh?
Stored in an airtight container in the refrigerator, the salsa will stay fresh for up to 3-5 days.

Can I use bottled lime juice?
For the best flavor, use fresh lime juice. Bottled lime juice can have a slightly bitter taste.

What are some serving suggestions for this salsa?
This salsa pairs well with grilled fish, chicken, or as a topping for tacos. It’s also great as a colorful dip for tortilla chips.

Why does the salsa become watery after sitting?
The salsa can release some natural juices as it sits. Simply give it a good stir before serving to redistribute the flavors.

Can I freeze the salsa?
It’s not recommended to freeze this salsa as the texture of the fresh ingredients may change.

Bowl of corn mango salsa with tomatoes.

Pan Grilled Sweet Corn Mango Salsa with Honey Lime

Dairy-Free diet-friendly recipe
Gluten-Free diet-friendly recipe
This is the best-tasting Pan-Grilled Sweet Corn Mango Salsa with Honey Lime recipe with juicy mango, fresh cilantro, and vibrant colors. With a few simple hacks, it's low in spice, heartburn-friendly, and easily digestible with sauteed red onions and garlic. The corn is easily pan-grilled for delicious color and flavor.
5 from 5 votes
Servings 4
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

  • 1 cup mango (diced)
  • 1 cup corn (fresh or frozen)
  • 2 garlic cloves (diced)
  • 1/2 cup tomatoes (diced)
  • 1 lime (juiced)
  • 1/4 cup red onion (diced)
  • 1/4 cup cilantro (diced)
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • dash black pepper

Instructions
 

  • Finely dice the red onion and garlic cloves.
    Heat a skillet or grill pan over medium-high heat. Add 1 teaspoon of olive oil. Add the corn and cook for 1 minute. Add the red onions and stir and cook for another minute. Add the garlic and stir well. Continue to cook and stir occasionally until the kernels are slightly charred, about 5-7 minutes. Remove from heat and let cool on a plate lined with a paper towel.
  • Peel and dice the mango and tomatoes and add to a mixing bowl.
    Roughly chop the cilantro, juice two limes, and add with the honey, salt, and pepper to the bowl. Mix well and adjust the salt if needed.
    Transfer the salsa to a serving bowl and enjoy immediately, or refrigerate for up to 2 hours before serving to let the flavors meld.

Video

YouTube video

Notes

Sauteed Veggies: You do not have to sautee the corn, red onion and garlic. You can add them cold to the rest of the salsa ingredients. 
Corn Varieties: If fresh corn is out of season, you can use frozen or canned corn. Simply ensure it’s well-drained and pat dry before pan-grilling.

Nutrition

Calories: 92kcalCarbohydrates: 23gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 294mgPotassium: 240mgFiber: 3gSugar: 13gVitamin A: 745IUVitamin C: 26mgCalcium: 19mgIron: 0.5mg
Keyword corn salsa, mango salsa
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂

8 Comments

  1. 5 stars
    I’m so excited to share this recipe with you! It is fresh, delicious, and full of flavor without too much spice 🙂

5 from 5 votes

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