Brit + Co Guides Logo

How to make an avocado, corn and mango salsa!

Delicious and fresh! Best served on the side of grilled white meats such as poultry and seafood!

9
STEPS
INGREDIENTS
Gather your ingredients, you will also need a Tablespoon of unsalted butter, forgot to mention that in the ingredients list.

Gather your ingredients, you will also need a Tablespoon of unsalted butter, forgot to mention that in the ingredients list.

Grab the ear of corn

Grab the ear of corn

Pull back the husk and silk

Pull back the husk and silk

Make sure it's properly shucked and rinsed.

Make sure it's properly shucked and rinsed.

Stand it upright and shave or shred off the kernels using a big knife, just slide the blade along the cob.

Stand it upright and shave or shred off the kernels using a big knife, just slide the blade along the cob.

Just like that! Expect a messy counter \ud83d\ude03

Just like that! Expect a messy counter 😃

Tada!

Tada!

Heat a sautee pan over medium heat

Heat a sautee pan over medium heat

Add the butter, let it melt and sizzle

Add the butter, let it melt and sizzle

Add the corn kernels

Add the corn kernels

Add a bit of salt and pepper, sautee for 3 minutes then reduce heat to low and cook for 5 minutes or untill cooked but still crunchy and al dente!

Add a bit of salt and pepper, sautee for 3 minutes then reduce heat to low and cook for 5 minutes or untill cooked but still crunchy and al dente!

Add to a medium mixing bowl

Add to a medium mixing bowl

Finely chop the onion

Finely chop the onion

Add to the bowl

Add to the bowl

Cut the tomato half into two halves (so now you will have 2 quarters)

Cut the tomato half into two halves (so now you will have 2 quarters)

Remove the seeds but don't discard, they make a good munchy snack

Remove the seeds but don't discard, they make a good munchy snack

Dice the tomato and add to the bowl

Dice the tomato and add to the bowl

Cut the mango, slide the blade along the stone of the mango. We will only need one mango cheek.

Cut the mango, slide the blade along the stone of the mango. We will only need one mango cheek.

Score it with a knife into cubes.

Score it with a knife into cubes.

Slide a spoon between the flesh and skin and scoop out the cubed mango.

Slide a spoon between the flesh and skin and scoop out the cubed mango.

Add to the bowl

Add to the bowl

Add the diced avocado, check out my guide on how to chop an avocado to see how I diced it

Add the diced avocado, check out my guide on how to chop an avocado to see how I diced it

Use a grater to get the zest of the lime, zest it over the bowl

Use a grater to get the zest of the lime, zest it over the bowl

Cut the lime in half and juice both halves over the bowl

Cut the lime in half and juice both halves over the bowl

Grab a tiny handful of cilantro, I don't like cilantro so I used parsley, they dont taste the same but they both look alike. I used it mainly to add a fresh green leafy color

Grab a tiny handful of cilantro, I don't like cilantro so I used parsley, they dont taste the same but they both look alike. I used it mainly to add a fresh green leafy color

Add it to the bowl

Add it to the bowl

Add a drizzle of extra virgin olive oil and season with salt and pepper. Add chopped jalapeno if you wish, I didnt want it to be hot because I like it fresh and sweet. Toss to mix

Add a drizzle of extra virgin olive oil and season with salt and pepper. Add chopped jalapeno if you wish, I didnt want it to be hot because I like it fresh and sweet. Toss to mix

I served it with mini tuna cakes and it was GOOOD!!

  • 1.0 Ripe hass avocado
  • 1.0 Ear of yellow corn
  • 1/2 A ripe mango
  • 1/2 Of a large tomato
  • 1/2 Small red onion
  • 1.0 Lime (zest and juice)
  • 1.0 Small handful of cilantro
  • 1.0 Drizzle of extra virgin olive oil
  • Salt and pepper to taste
  • Optional:
  • Chopped jalapeno to taste