Grill the corn on medium heat until you see grill marks on each side and it’s slightly blackened, approximately 15 minutes. Let cool and then cut the kernels off of the cob. Hold them in the bowl that you’ll make the salsa in so they don’t fly all over the place.
Dice the mango. See instructions in the content. Put in a medium bowl with the corn, onion, jalapeno, cilantro, tomatoes, lime juice, and salt and stir well.
Notes
NUTRITION DISCLAIMERCORN – Feel free to use frozen roasted corn, just thaw first, or you can boil the corn and cut it from the cobs if you don’t want to roast it. Roasting adds depth of flavor.