Preheat your grill to medium-high heat, around 400°F. Coat corn with oil and grill for 10 to 15 minutes, turning frequently, until charred and tender. Cool the corn.

If using canned or frozen corn, heat a skillet over medium heat with olive oil. Sauté corn for about 5 minutes until slightly browned. Let cool.

Peel and dice the ripe mango into small pieces. Set aside.

In a large bowl, mix cooled corn, diced mango, red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper. Stir gently.

Cover and chill in the refrigerator for at least 30 minutes before serving, or serve immediately with tortilla chips or on tacos.