Roasted Corn and Mango Salsa

@cokocooks

This roasted corn and mango salsa just screams summer to me. It combines so many fresh and summery flavors all in one dish. There is also a variety of options to serve this super healthy appetizer. You could use it to put on tacos, with fish, on a salad, or eat as a side with chips. In the summer time I love being able to use the grill to toast the corn. The sweet mango melds so well with the Mexican and tangy flavors the rest of the salsa has.

Ingredients

This roasted corn and mango salsa starts with some cherry tomatoes. A very important ingredients in any kind of salsa, and I love how the cherry tomatoes just burst in your mouth. Next, we have the roasted corn. I really think roasting or grilling the corn takes the dish to a whole other level because it brings out the sweetness and adds that toasty flavor. Then the mango is the key component to this recipe. It adds a sweetness to balance out a little of the spice. The spice comes from a roasted poblano pepper. It is not enough heat to make you sweat, but just enough to add a good spice to this salsa. The spice is also toned down with creamy avocado. Avocado is just such a wonderful buttery addition to this recipe. Chopped onion is another ingredients required for a great salsa. To finish it off we have some classic lime juice and cilantro. Two well known Mexican flavors that really bring out the salsa taste.

This is just the perfect easy recipe to throw together for a backyard barbecue or outdoor gathering. It is such a beautiful recipe with all the vibrant colors, but also a delicious crowd pleasing dish. So get to the store and grab those fresh ingredients, and impress your friends/family with this delicious roasted corn and mango salsa.

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Roasted Corn and Mango Salsa

A summery roasted corn salsa with a little sweet paired with a little spice

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Servings 8

Ingredients

• 1 large avocado
• 1 pint cherry tomatoes
• 1 12 oz bag frozen corn
• 1 bunch cilantro
• 1 ripe mango
• 1-2 small limes
• 1 tbsp chopped garlic
• 1 poblano pepper
• 1/2 cup chopped red onion
• salt to taste
• optional: siete chips for serving

Instructions

• Preheat the oven to 400 degrees and line a large roasting pan with parchment paper
• Spead the frozen corn on the parchment paper and place in the oven for about 35-40 minutes until golden brown. Mix half way
• On another rack place the washed poblano pepper in the oven with the corn and roast for about 20-25 minutes until the skin starts to blacken
• While the veggies are in the oven half the cherry tomatoes and place in a large bowl
• Dice the mango, chop the cilantro, and red onion and add to the bowl
• Dice up the avocado and set aside
• Once the poblano pepper has cooled, deseed and chop. Then add to the bowl
• Once the corn is about 5 minutes from being done, place the chopped garlic on then pan to finish roasting with the corn
• Add in the lime juice. Do 1 if it is a juicy lime or 2 if the limes are not juicy. Then add in some salt.
• After the corn and garlic are done and have cooled for a few minutes then place in the bowl and stir everything together
• Finally add in the avocado and taste to see if more salt needs to be added
• Serve with chips, on top of a salad, with fish or any meat, etc.

ENJOY!!

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Ingredients in a different color are products I use for my cooking/baking and recommend. Some are affiliate links and I do earn from qualifying purchases at no cost to you. Thank you for supporting cokocooks

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