If you can handle making ice or peeling bananas, I promise you, you can make this corn salsa! This recipe highlights some of my favourite ingredients: corn (cue the sisters breaking out into a chorus of the unfortunate childhood nickname, “Mrs. Corn!”), cilantro, and anything citrus (in this case, lime). This recipe takes no time to prepare, lends itself easily to variations, and can be made well in advance and refrigerated until ready to use. Not a super spicy recipe, but if you want more of a kick, replace the banana peppers with jalapeños…or if you’re just plain crazy for spice, then throw in a scotch bonnet. This salsa goes beautifully with avocado, and looks adorable served up within the avocado!
I love this alongside seared Ahi tuna, but it would go equally well with a tofu steak! Or just grab some chips and call it a day!
Corn Mango Salsa
2.5 cups corn (grilled, frozen, whatever you have on hand and prefer!)
1 mango, chopped
6 grape tomatoes, quartered
1/2 cup chopped cilantro
Juice of one lime
2 tsp sriracha
1 T banana peppers chopped (or sub for other pepper of choice)
Salt to taste
Mix everything in a bowl, adjusting spice to your preference. Refrigerate until ready to eat.
There’s something so beautiful about a fragrant bunch of cilantro. What’s your favourite herb?