Thaw the frozen corn by rinsing in a fine mesh sieve under cool water until corn reaches room temperature.
Add all of the ingredients, except for the salt to a large bowl and gently mix to combine.
Salt to taste and serve chilled.
Notes
I recommend using Ataulfo or Kent mangos for this salsa. Avoid stringy varieties of mango like the Tommy-Atkins.
Use this recipe as a guide and adjust to your liking.
If you don't have Anaheim peppers, try poblano pepper or green bell pepper or even jalapeños for a spicy version.
Using frozen mango in substitution for the fresh mango will work, but fresh is optimal. If using frozen, allow it to thaw completely in the refrigerator, then dice and use as fresh.