Thoroughly wash vegetables and herbs such as tomatoes, peppers, chili, cilantro, and lemons in cold water.

Blanch the lime in hot water because you will use the peel differently.

I cut the cherry tomatoes into 8 pieces, lengthwise into 4, and then in half again. This is the best way for me. It makes the tomato pieces finely chopped, making them ideal for salsa.

Chop the pepper, red onion, and jalapeno into small cubes; crush the garlic with a garlic press or chop it very finely. Also, chop the fresh cilantro and lemon zest.

Depending on which corn you use, if it is fresh, you must cook it, cut the cob from the kernels, and then use it in a dry pan. The alternative is also to use grilled corn; the effect will be similar.If you use canned corn, drain it thoroughly first, then dry it and roast it in a dry pan. Roasting the corn is optional, but it adds a slightly smoky flavor to the corn mango salsa.

Then, finely dice the mango. The best way to do this is to cut the mango lengthwise along the seed, then cut each part into cubes, avoiding cutting through the skin.Turn the mango parts over and cut off the skin.You can also cut the mango into smaller pieces.

Add the chopped vegetables, mango, chopped cilantro, and lemon zest to a large bowl.

Then, add the olives, lemon juice, and garlic to a small bowl, mix thoroughly, and pour the salsa in the large bowl over everything. Mix thoroughly.

Transfer to a smaller bowl and serve with tacos, enchiladas, quesadillas, or grilled meats. Enjoy!