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


Units Scale
  • 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
  • 12 jalapenos finely diced, remove seeds and ribs for less heat
  • 1/2 cup cilantro finely chopped
  • 34 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt or more to taste


  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!


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