Guest Post: Green Mango Corn Salsa

We spent Labor Day with my sister-in-law, brother-in-law, and our two super-great nieces. We had a lovely time, and Karin (today's guest-blogger-in-law) made us two lovely dinners. To go with the second meal: this salsa, which was straightforward and delicious, with a nice balance of tangy and sweet.


I rarely make anything I see someone on a cooking show demonstrating, but on occasion, a recipe is presented that is so simple, so foolproof, and so easy to remember, I can't help but give it a try. This applies to the delicious-looking semi-homemade* corn and mango salsa I watched someone prepare one morning on the Today show. Since I happened to have the ingredients on hand, I mixed up a batch that evening to go with dinner. It turned out great. So great, in fact, I made it a second time for my brother and sister-in-law while they were in town last weekend. Actually, Becky did most of the preparation the second time. I supervised. And drained the corn.

Here's my version:

1 small can no-salt added corn, drained
~1/2 jar green salsa (I used Archer Farms roasted tomatillo salsa verde)
1 mango, peeled and diced
Mix together and serve.

After tracking down the original recipe in preparation for this post, I discovered I had left out a couple of the original ingredients (namely the lemon and lime juice) and changed the proportions slightly. You can find the original (hidden within a fish taco recipe) here.

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*Editor's note: speaking of semi-homemade, have you seen this? DELICIOUS!