Grilled Corn and Black Bean Salsa

Fire up the grill and get the fiesta started with this bright, sweet, tangy, slightly fiery fresh Grilled Corn and Black Bean Salsa. Celebrating the beauty of fresh seasonal vegetables, this corn salsa recipe begs to be scooped with tortilla chips, piled into tacos, nestled into bowls, and just devoured with a spoon. Don’t forget that cold cerveza for serving!

Can we agree that chips and salsa are the ultimate meal and food group unto themselves? It doesn’t matter if it’s a more traditional salsa like Roasted Habanero Tomato Salsa or this easy corn salsa recipe, it’s also a party for the senses. Nothing will have people flocking to your table like a bowl of salsa, and this fresh corn salsa alive with a symphony of flavors and textures. It’s truly a taste of summer and sunshine.

Why You’ll Love This Recipe

• Simple Ingredients – This corn salsa combines a pantry staple like canned black beans with all fresh produce. It’s easy to shop for and completely budget friendly. It’s also easy to double and triple this recipe without much effort.
• Easy Process – Aside from grilling the corn which only takes a few minutes, this easy corn salsa requires no actual cooking. It’s simply chopping the vegetables and allowing all of the flavors to marry.
• Make Ahead – Some things just taste better made in advance and this grilled corn salsa is one of them. It allows the vegetables to marinate in the lime juice and the spices to meld with all of the ingredients. This is a great dish to make as part of your meal prep for the week.
• Versatility – Diving in with a bag of crispy tortilla chips is totally the way, but this corn and black bean salsa can be used in many different ways. Add it to burritos, use it as a topping for nachos, wake up your salads, and be the star of any grain or rice bowl.

Ingredients

• Corn – Take advantage of the bounty of the summer and use fresh corn for this recipe. It will not only give the best flavor but also texture.
• Tomato – Just like corn is in season during the summer, so are tomatoes. You can use either Roma tomatoes for this or a beautiful heirloom or beefsteak.
• Onion – I like using a sweet onion for this recipe so the onion doesn’t overpower the rest of the ingredients but use what you like.
• Red Bell Pepper – This adds sweetness and another pop of color to the vibrant grilled corn and black bean salsa.
• Jalapeno – This gives the salsa its mild, sassy kick. You can control the heat by removing the seeds and ribs from the jalapeno or kick it up by adding an additional jalapeno.
• Cilantro – Cilantro adds brightness and a fresh pop of aromatic herbaceous flavor. Always measure cilantro with your heart.
• Limes – Fresh squeezed is the way. This mellows the heat of the jalapeno while giving a sunny burst to every bite.
• Black Beans – Using canned black beans makes this recipe extra easy to pull together.
• Spices – Chili powder and cumin add depth and earthiness while kosher salt enhances all of the natural flavors of the ingredients.

How to Make Grilled Corn and Black Bean Salsa

• Prepare your grill for direct grilling. If using a charcoal grill spread your coals across the bottom of the grill. If using a gas grill preheat your grill to between 400-450 degrees. Make sure your grates are clean.
• Grill the corn. Place the cobs of corn on the hot grates. Rotate them every couple of minutes until all sides are charred. It should take between 8-10 minutes.
• Let the corn cool and then remove the kernels from the cobs.

• Chop your vegetables and drain and rinse your black beans. Add all of the ingredients to a large bowl.
• Mix together the corn and black bean salsa. Squeeze in the lime juice, add the cumin, chili powder, and salt, and gently fold to combine. Cover the bowl tightly and allow it to refrigerate for an hour.
• Taste the corn salsa and adjust seasoning if needed. Give the corn salsa a gently stir and then give it a taste. Add the remaining tablespoon of lime juice if desired.

Variations

• For another layer of crunch and freshness add half a cup of diced cucumber to the salsa. Make sure to remove the seeds so it doesn’t make the grilled corn salsa too watery.
• Give the salsa a creamy texture by adding a diced avocado. Don’t add the avocado until just before serving to ensure it has the best texture.
• For even more of a kick replace the jalapeno in this recipe with a serrano peppre.
• Swap out the black beans for a can of pinto beans.
• Add a layer of sweetness and include half a cup of diced pineapple or mango.
• For a sharper onion flavor use a diced red onion.

Storage

This easy corn salsa recipe just gets better the longer it marinates in the lime juice and spices. Make sure that it remains tightly covered in the refrigerator unless it’s being served. It will last up to 4-5 days.

How to Serve Corn and Black Bean Salsa

• Serve with tortilla chips or corn chips.
• Use as a filling or topping for burritos or tacos.
• Make corn and black bean salsa nachos.
• Top off a salad or bowl.
• Use corn salsa as a topping for grilled chicken, fish, or steak.

Tips From the Beach

• Start with three tablespoons of lime juice and allow the salsa to marinate for an hour. Taste and then decide if you want the additional tablespoon.
• Fresh is always best. Take advantage of summer produce and use fresh corn for this recipe. Also skip the bottled lime juice and reach for the whole limes.
• If you are making this for those sensitive to spice, make sure to remove the seeds and ribs from the jalapeno.
• This black bean and corn salsa can be served immediately, but really does taste best after it has been refrigerated for an hour. This will allow the lime and spices to work their magic.

Looking for more dip inspiration? Make sure to check out Roasted Jalapeno Cilantro Hummus.

Grilled Corn and Black Bean Salsa

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Fire up the grill and get the fiesta started with this bright, sweet, tangy, slightly fiery fresh Grilled Corn and Black Bean Salsa.

• Author: Nicole Stover
• Prep Time: 10
• Cook Time: 10
• Total Time: 20 minutes
• Yield: 6-8 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Mexican

Ingredients

Units USM Scale 1x2x3x

• 4 ears corn, about 2 1/2-3 cups corn kernels
• 15 ounces black beans, drained and rinsed
• 1 cup tomatoes seeds removed, diced (about 2 Roma tomatoes or 1 heirloom or beefsteak)
• 1/2 cup red bell pepper, diced
• 1/2 cup sweet onion, diced
• 1–2 jalapenos finely diced, remove seeds and ribs for less heat
• 1/2 cup cilantro finely chopped
• 3–4 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon kosher salt or more to taste

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Instructions

1. Prepare your grill for direct grilling. If using a charcoal grill spread the charcoal across the bottom of the grill. If using a gas grill heat the grill to between 400-450 degrees. Make sure your grates are clean.
2. Place the corn cobs on the hot grates. Rotate them every couple of minutes until all sides are lightly charred, between 8-10 minutes. Remove from the grill and allow them to cool.
3. Carefully cut the corn kernels off of the cobs and place them in a large bowl.
4. Add the drained black beans, onions, tomato, bell pepper, jalapeno, and cilantro to the bowl.
5. Add 3 tablespoons of lime juice, cumin, salt, and chili powder to the bowl and gently toss to combine. 
6. Cover the bowl and allow it to refrigerate for an hour.
7. Give the salsa a stir and taste for seasoning and lime juice. Add the remaining tablespoon of lime if desired and any additional salt. 
8. Serve and enjoy!

Notes

1. This will keep for 4-5 days in the refrigerator.

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