Grilled Corn & Mango Avocado Salsa Recipe – Quick Indian Summer Salad

Last Updated on 2 months by Neha Deshmukh

Grilled Corn & Mango Avocado Salsa Recipe – Quick Indian Summer Salad

Hey everyone! If you’re anything like me, summer means vibrant flavors, fresh produce, and spending as much time outdoors as possible. This Grilled Corn & Mango Avocado Salsa is exactly that – a burst of sunshine in every bite! I first made this when I was craving something light, refreshing, and a little bit different from the usual chutneys and raitas. It quickly became a potluck favorite, and I’m so excited to share it with you. It’s seriously easy, takes minutes to put together, and is guaranteed to brighten up your day.

Why You’ll Love This Recipe

This salsa isn’t your typical tomato-based affair. The smoky sweetness of grilled corn paired with creamy avocado and juicy mango is a flavor combination you won’t forget. It’s a fantastic way to use seasonal produce, and the little kick from the serrano chili adds just the right amount of zing. Plus, it’s incredibly versatile – perfect as a dip, a topping for grilled fish or chicken, or even enjoyed on its own with some crunchy chips. Honestly, it’s just good.

Ingredients

Here’s what you’ll need to whip up this delicious salsa:

• 1 corn on the cob
• 1 small mango, diced (about 1 cup)
• 1 avocado, diced (about 1 cup)
• 1 serrano chili, seeded and diced (or to taste)
• 1 shallot or 1/4 red onion, finely diced
• 1 lemon, juiced (about 2 tablespoons)
• 1/4 tsp grated ginger
• 1 tsp cumin seeds
• Handful of cilantro, chopped (about 1/4 cup)
• 1/2 tsp salt (or to taste)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Use of Cumin Seeds: Don’t skip toasting the cumin seeds! It really wakes up their flavor. Dry roasting them in a pan for a few minutes until fragrant transforms them from ordinary to amazing. I always use a mortar and pestle to coarsely crush them, but you can also use a spice grinder.
• Serrano Chili – regional heat variations: Serrano chilies bring a lovely heat, but feel free to adjust the amount based on your preference. If you’re sensitive to spice, start with half a chili or remove the seeds and membranes completely. In some parts of India, people use green chilies like pawan or bhoot jolokia for a serious kick!
• Fresh Mango & Avocado seasonality: This salsa is best when mangoes and avocados are in season – they’re sweeter and creamier. Look for mangoes that yield slightly to gentle pressure and avocados that are firm but give a little when squeezed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to grill the corn. Flame-grill the corn on a gas stove by rotating it over direct flames until charred. This gives it that beautiful smoky flavor. Don’t worry if it gets a little black in spots – that’s where all the goodness is!
2. Let the corn cool slightly, then carefully slice off the kernels. A sharp knife works best for this.
3. While the corn is cooling, dry roast the cumin seeds in a pan until aromatic. Crush coarsely using a mortar and pestle.
4. In a bowl, whisk together the lemon juice and grated ginger. This is our flavor base!
5. Add the diced mango, avocado, corn kernels, diced serrano chili, finely diced shallot (or red onion), crushed cumin, chopped cilantro, and salt to the bowl.
6. Gently mix everything together. You want to combine the flavors without completely mashing the avocado or mango.

Expert Tips

• Don’t overmix! Gentle is key to maintaining the texture.
• Taste as you go and adjust the salt and chili to your liking.
• For extra smoky flavor, you can also grill the shallot or red onion alongside the corn.
• If you don’t have a gas stove, you can grill the corn on a barbecue or even roast it in the oven.

Variations

This salsa is super adaptable! Here are a few ideas to spice things up:

• Spice Level: Mild to Hot: Adjust the amount of serrano chili (or use a milder chili like jalapeño) to control the heat. A pinch of cayenne pepper also works wonders!
• Festival Adaptations: Summer Solstice/Harvest Festivals: I love making this for summer gatherings. It feels so celebratory! You could add a sprinkle of pomegranate seeds for extra color and sweetness during harvest festivals.
• Vegan: This recipe is naturally vegan!
• Gluten-Free: Also naturally gluten-free, making it a great option for everyone.

My friend, Priya, loves adding a little bit of finely chopped mint for an extra burst of freshness. My mom always suggests a tiny pinch of chaat masala for that classic Indian tang. Feel free to experiment and make it your own!

Serving Suggestions

Okay, you’ve made the salsa… now what?

• Serve immediately with tortilla chips, potato chips, or crackers.
• Use it as a topping for grilled fish, chicken, or shrimp.
• Add it to tacos or burritos for a fresh and flavorful twist.
• Serve it alongside grilled paneer or tofu for a vegetarian option.
• Honestly, just eat it with a spoon – it’s that good!

Storage Instructions

This salsa is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. The avocado may brown slightly, but it will still taste delicious. A squeeze of extra lemon juice can help prevent browning.

FAQs

Let’s answer some common questions:

• Is this salsa best served immediately? Yes! The flavors are brightest and the textures are best when it’s freshly made.
• Can I use frozen corn instead of grilling? You can, but it won’t have the same smoky flavor. If using frozen corn, thaw it completely and pat it dry before adding it to the salsa.
• What other chilies can I substitute for Serrano? Jalapeño, Thai green chilies, or even a pinch of red pepper flakes will work.
• How can I adjust the sweetness of the salsa? If your mango isn’t very sweet, you can add a tiny drizzle of honey or maple syrup.
• Can this salsa be made ahead of time? It’s best made shortly before serving, but you can prep the ingredients (dice the mango, avocado, and shallot, grill the corn) a few hours in advance and then combine everything just before serving.

Enjoy! I hope you love this Grilled Corn & Mango Avocado Salsa as much as I do. Let me know in the comments how it turns out for you!