Grilled Corn and Bell Pepper Mango Salsa Recipe
If you are craving something vibrant, fresh, and bursting with a medley of flavors, then this Grilled Corn and Bell Pepper Mango Salsa is about to become your new favorite go-to. It’s a lively combination of sweet mango, smoky grilled corn, and crisp bell peppers, elevated by a touch of heat from jalapeño and brightness from lime juice. Whether you’re looking to brighten up a summer barbecue or add a fresh twist to your snack time, this salsa is exactly the kind of colorful, easy-to-make dish that brings people together and sparks smiles.
Ingredients You’ll Need
Gathering these simple but impactful ingredients is the first step to creating a salsa that sings with flavor and texture. Each element plays a crucial role—whether it’s the juicy sweetness of mango, the smoky char from grilled corn, or the fresh zing of cilantro and lime, this mix is pure magic.
- Mango, 2 large and ripe: Look for firm yet slightly soft mangoes for the perfect sweetness and texture.
- Red bell pepper, 1 large: Adds vibrant color and a crunchy, smoky depth when grilled.
- Corn on the cob, 1 ear: Fresh ears of corn bring natural sweetness and a pleasing char when grilled.
- Red onion, 1/2 cup diced: Gives a sharp bite and lovely contrast in texture.
- Jalapeño, 1, seeded and minced: Adds a gentle kick to balance the sweetness.
- Fresh cilantro leaves, 1/4 cup roughly chopped: Brings a fresh herbal note that brightens every bite.
- Lime, 1/2 fresh (juiced): Essential for that zesty, citrus punch that ties all flavors together.
- Salt to taste: Enhances all the natural flavors and balances sweetness and heat.
- Olive oil, 1 tablespoon: Used for grilling to add richness and help with caramelization.
How to Make Grilled Corn and Bell Pepper Mango Salsa
Step 1: Prepare and Grill the Vegetables
Start by heating your cast iron grill pan or outdoor grill to medium-high heat. Drizzle the corn on the cob and red bell pepper with olive oil, then generously sprinkle with salt and pepper. This simple seasoning is key—it enhances natural flavors and ensures a beautiful caramelized crust. Place them on the grill and let each side develop rich grill marks and become tender, about 10 minutes total. The smoky flavor from grilling will give your salsa an amazing depth.
Step 2: Cool and Chop
Once the corn and pepper are perfectly grilled, remove them from heat and allow to cool slightly. Carefully slice the corn kernels off the cob—this step is where all the smoky sweetness gets packed into tiny bites. Then, remove the seeds from the bell pepper and chop it into bite-sized pieces. This fresh, charred pepper will add a wonderful crunch and color burst.
Step 3: Toss Together the Salsa
In a medium bowl, combine the diced mango, freshly grilled corn, and chopped bell pepper along with the red onion, jalapeño, and cilantro. Squeeze the juice of half a lime over the mix to bring everything to life with a crisp zing. Stir gently and season with salt and pepper to your preference—you want each flavor to shine individually while harmonizing beautifully.
How to Serve Grilled Corn and Bell Pepper Mango Salsa
Garnishes
When serving, consider adding a few extra whole cilantro leaves on top for an inviting green pop, or sprinkle with a tiny pinch of smoked paprika to echo the grilled essence. A light drizzle of extra lime juice right before serving can also brighten the flavors freshly and impress your guests.
Side Dishes
This Grilled Corn and Bell Pepper Mango Salsa pairs wonderfully with everything from grilled fish or chicken to tortilla chips for a refreshing snack. It also complements classic Mexican dishes like tacos and quesadillas perfectly. The salsa’s complexity in flavor adds a delightful freshness that balances richer, heavier sides beautifully.
Creative Ways to Present
Think beyond the simple bowl—why not serve this salsa as a topping on avocado toast for brunch, or spoon it over creamy goat cheese crostini for a colorful appetizer? It also makes an eye-catching salad topping or a flavor-packed stuffing for grilled portobello mushrooms. The charred sweetness and varied texture make it versatile and fun to play with.
Make Ahead and Storage
Storing Leftovers
You can keep your Grilled Corn and Bell Pepper Mango Salsa fresh by storing it in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days when the produce is still vibrant and the lime juice keeps everything tasting fresh and bright.
Freezing
This salsa is best fresh and does not freeze well. The juicy nature of mango and the delicate textures of grilled vegetables can become watery and lose their charm after freezing, so it’s recommended to enjoy it fresh or refrigerated for short-term use.
Reheating
Since this salsa is served cold or at room temperature, reheating is not necessary and might diminish the crisp textures. Just give it a gentle stir before serving if it’s been chilled to re-distribute juices and flavors evenly.
FAQs
Can I use frozen corn instead of fresh corn?
Fresh corn on the cob is ideal for this recipe because it brings a natural sweetness and texture that frozen corn can’t fully replicate. However, if frozen corn is your only option, thaw it gently and pat dry before sautéing or grilling on a pan to mimic that charred flavor.
How spicy is this salsa? Can I adjust the heat?
The heat level is quite mild as the jalapeño is seeded and used sparingly. If you love spicy salsa, leave some seeds in or add a pinch of cayenne pepper. For a milder version, reduce the amount of jalapeño or omit it entirely.
What are some good alternatives to mango?
If mango isn’t in season or not your favorite, try swapping with ripe peaches, nectarines, or even pineapple for a similar sweetness with a different twist. Each fruit will give a unique flavor balance when paired with the grilled veggies.
Can this salsa be made vegan and gluten-free?
Absolutely! This salsa is naturally vegan and gluten-free, making it a perfect healthy option for a variety of dietary preferences.
Is it possible to prepare the salsa without a grill?
If you don’t have access to a grill, you can use a grill pan on the stove or roast the corn and bell pepper under a broiler. Just watch closely to get nice char marks and soften the vegetables without burning.
Final Thoughts
There is something truly special about the way fresh, grilled ingredients come together in this Grilled Corn and Bell Pepper Mango Salsa to create a burst of brightness and smoky charm in every single bite. It’s one of those recipes that feels both celebratory and effortlessly simple—perfect for sharing with friends or brightening up a quiet evening at home. Give it a try, and trust me, it will quickly become a delicious staple in your culinary rotation.
Print
Grilled Corn and Bell Pepper Mango Salsa Recipe
- Total Time: 20 minutes
- Yield: About 2 to 3 cups (serves 4) 1x
- Diet: Gluten Free
Description
A vibrant and refreshing Grilled Corn and Bell Pepper Mango Salsa combining smoky grilled vegetables with sweet mango, zesty lime, and a hint of jalapeño heat. Perfect as a side dish, dip, or topping for grilled meats and tacos.
Ingredients
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
- Freshly ground black pepper to taste
Instructions
- Preheat the grill: Preheat a cast iron grill pan over medium-high heat or prepare an outdoor grill for direct grilling. Make sure the grill grates are clean and lightly oiled.
- Prepare vegetables: Drizzle the corn on the cob and red bell pepper with 1 tablespoon of olive oil. Sprinkle salt and freshly ground black pepper liberally over both.
- Grill the vegetables: Using tongs, place the corn and red bell pepper on the heated grill. Cook, turning occasionally, until grill marks form on the corn kernels and the bell pepper skin softens and chars slightly, about 10 minutes total.
- Cool and chop: Remove the grilled vegetables from the heat and let them cool. Once cooled, cut the corn kernels off the cob and seed and dice the red bell pepper.
- Combine salsa ingredients: In a medium mixing bowl, combine the diced mango, grilled corn kernels, grilled red bell pepper, diced red onion, minced jalapeño, and chopped cilantro.
- Season the salsa: Squeeze the juice of half a lime over the mixture, stir well to combine, and adjust seasoning with salt and pepper to taste.
- Serve and enjoy: Serve immediately as a salsa with chips, alongside grilled meats, or as a colorful topping for tacos.
Notes
- You can substitute fresh corn with frozen corn kernels if fresh corn is unavailable, though grilling fresh corn adds extra smokiness.
- Adjust jalapeño quantity to make the salsa milder or spicier according to your preference.
- This salsa is best served fresh but can be refrigerated in an airtight container for up to 2 days.
- For a smoky flavor boost, consider adding a dash of smoked paprika or chipotle powder.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salsa, Side Dish
- Method: Grilling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: ninety-five
- Sugar: nine grams
- Sodium: 120 milligrams
- Fat: 3.5 grams
- Saturated Fat: 0.5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 2 grams
- Protein: 1.5 grams
- Cholesterol: 0 milligrams
Keywords: Grilled corn salsa, mango salsa, grilled bell pepper, summer salsa, fresh salsa, gluten free salsa
