Grilled Corn and Bell Pepper Mango Salsa

Happy Saturday everyone! Before you jump into your amazing weekend plans, Cinco de Mayo is coming up next week!  What are you going to make? First off, how about something easy, simple, and delicious? Like a Grilled Corn and Bell Pepper Mango Salsa?? 😉

Everyone loves a good mango salsa, am I right? You know what they say about Mango, fruit of Gods! I happen to agree. I could eat mango every day and would never complain. Whoever thought to make it into a salsa was a genius. I've added some grilled corn on the cob and bell pepper to give it just a little more flavor and pizazz.

Now sadly, as amazingly delicious as a perfectly ripe, juicy mango can taste, once it's gone bad it is literally one of the worst tasting things you can eat. It took me years to work up the nerve to eat mango again after my first bite was of a rotten one, but now it's my all time favorite fruit!. SO when you're choosing your mango at the store, make sure not to buy an overly ripe or it'll go bad and sad before you have a chance to enjoy it.

Ok everyone. If you've got about 15 minutes of spare time this Cinco de Mayo, throw this simple, tasty Grilled Corn and Red Pepper Mango Salsa together and dig in with your favorite tortilla chip or even serve over your entree!

Grilled Corn and Bell Pepper Mango Salsa

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5 from 1 review

• Total Time: 20 mins
• Yield: 4 1x

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Ingredients

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• 2 large, ripe mangos, peeled and diced
• 1 large red bell pepper
• 1 corn on the cob, husks removed
• ½ cup red onion, diced
• 1 jalapeño, seeded and minced
• ¼ cup fresh cilantro leaves, roughly chopped
• ½ lime, seeds removed
• Salt to taste

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Instructions

1. Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob and red bell pepper with 1 tablespoon olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on corn kernels and the skin of the bell pepper is softened, about 10 minutes total.
2. Remove from heat when done and let cool. Slice corn kernels off the cob. Seed bell pepper and dice.
3. In a medium mixing bowl, combine mango, corn, bell pepper, red onion, jalapeño, and cilantro in a mixing bowl. Squeeze lime juice on top, stir to combine and add salt and pepper to taste.

• Prep Time: 10 mins
• Cook Time: 10 mins