This refreshing mango corn salsa gets some added protein from black beans and tons of flavor from jalapeno, cilantro, and lime. It’s a great dish for grilling season and summer cookouts that can be eaten with chips or on its own!
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Since summer has arrived a little early this year, I’m already experimenting with sweet corn recipes! This recipe for Mango Corn Salsa with Black Beans is the first of many to get you excited for corn season, and I think you’re really going to like what else is in store.
The fresh flavor in this salsa makes it simply irresistible, whether you’re enjoying it on a crunchy tortilla chip, as a main or side dish, or on top of fish or tacos. I honestly can’t figure out what I like most about it.
The slightly charred sweet corn? Juicy mango? Spicy jalapeno? Or maybe the fresh cilantro and lime!
In every spoonful, there’s so much going on. It’s basically the perfect dish to bring to a cookout or whip up as a snack for a summer evening on the patio. If you’re really in a mango salsa mood, be sure to check out my Double Pepper Mango Salsa while you’re here!
How to Make Mango Corn Salsa
Salsa is simple to make, but it does require a little chopping. This dish in particular also requires you to turn on the grill, but believe me, it’s SO worth it. Throwing the corn on the grill for a few minutes brings out their sweet, delicious taste.
First, preheat the grill to medium-high. Remove the husks from each ear of corn and brush the kernels with olive oil. Season with a little salt and pepper. Place them on the grill, cover, and cook for 10 to 15 minutes, turning occasionally. Transfer to a plate and let cool.
Combine all of the other ingredients together in a large bowl. Slice the corn off the cobs and add to the bowl. Toss in lime juice, cilantro, and salt. The end!
- You can cook corn directly on the racks of your grill, but I like to use mesh grill mats.
- Use a serrated knife to slice the kernels off the cob. It comes off really easy this way!
- Adjust seasonings as desired. Add more jalapeno for a spicier salsa and extra salt or lime juice if you want.
- You can serve this mango corn salsa right away, but it tastes especially delicious after it sits in the fridge for a few hours. Taste and adjust seasonings before serving. Leftovers last for up to three days in the fridge.
- Eat it with tortilla chips, on its own as a salad, or on top of fish and tacos. I’d love to hear what you do with your salsa!
- While fresh sweet corn (especially at the height of summer) makes a really flavorful dish, you can use canned corn instead.
- For info on how to cut mangoes for salsa, check out this post I wrote for Healthline. Using a mango slicer is a great way to speed up the process.
Oh, and I before I forget. Here are a few of my favorite recipes that you can serve with this mango corn salsa: Sweet Potato Black Bean Meal Prep Bowls (omit black beans from one of the recipes), cauliflower steaks, and kohlrabi steaks.
Other Salsas and Dips
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Mango Corn Salsa with Black Beans
- Preheat grill to medium-high. Brush each ear of corn with olive oil and season with salt and pepper. Place them on grill racks or mats on top of the racks, cover, and cook for 10-15 minutes, turning occasionally, until the kernels are cooked and slightly charred. Transfer to a plate to cool.
- In a large mixing bowl, combine the diced mango, red onion, and jalapeno. Add the black beans and cilantro. Use a serrated knife to cut off the corn kernels from each cob and add them to the bowl. Mix together, add the lime juice and salt, and stir. Taste and adjust seasonings as needed.
- Serve immediately or transfer to an airtight container to keep in the fridge for a few hours. Taste before serving, and add more lime juice, cilantro, and salt as desired.
- Serve with tortilla chips, on its own, or on top of fish or tacos.
- This dish tastes best with fresh sweet corn, but you can sub canned corn.
- Leftovers can last up to three days in the fridge.
Happy summer! – Lizzie