A little sweet, a little spicy, this easy and delicious corn salsa is perfect for summertime. Bright, fresh flavors that taste fabulous together. And it’s so versatile! Serve with chips for snacking or top grilled chicken, fish or pork with the salsa for an easy dinner idea. Add some black beans and serve in wraps or over rice for a meat free meal. The possibilities are endless!
I’ve used frozen corn here, but you can certainly take advantage of fresh corn-on-the-cob that’s so plentiful right now. Grill the corn, then cut the kernels off the cob. You’ll need about 2 to 3 cups of kernels.
Corn, Mango and Avocado Salsa
Prep Time
20 mins
Course:
Side Dish
Servings: 4 cups
Ingredients
- 1 12-ounce package Green Giant Valley Fresh Steamers Niblets Corn, cooked according to package directions and cooled
- 1 large avocado , peeled and chopped
- 1 large mango , peeled and chopped
- 1 large tomato , chopped
- 1/2 cup chopped red onion
- 2 tablespoons lime juice
- 1 tablespoon Sriracha sauce (optional)
- 2 teaspoons honey
- 1/2 teaspoon salt
Instructions
-
Combine Green Giant Corn, avocado, mango, tomato and red onion in a medium bowl. Stir in remaining ingredients. Serve immediately or chill until ready to use. Serve with chips or over grilled fish, chicken or pork.
Recipe Notes
For added flavor, roast the corn before adding to the salsa. Pan roast in dry nonstick skillet until lightly charred or roast in the oven at 425 degrees with a little olive oil until corn begins to char.
