Appetizers & Snackscarlsbadcravings
Corn Black Bean Salsa
This Black Bean and Corn Salsa recipe is fresh, hearty, healthy and perfect for every occasion! It's not only DELICIOUS with its creamy, crunchy textures and bright fiesta flavors, but it’s super easy to make! It’s made with earthy black beans, sweet corn, juicy tomatoes, spicy jalapenos and aromatic cilantro, onion, and garlic spiked with lime, cumin and salt. This Black Bean Corn Salsa recipe is the perfect make-ahead Game Day appetizer or snack OR pile it on tacos, baked potatoes, nachos, quesadillas, grilled chicken/fish, or salads. You can even enjoy it as a side salad because it’s so deeply satisfyingly all by itself.
👥 8 Servings⏱️ Prep & Cook: 27 min⏳ Prep: 15 min🔥 Cook: 12 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- skillet
📝 Preparation Steps
1
GRILL CORN (optional): Lightly brush each ear of corn with olive oil. Grease and heat grill to high heat (450 degrees). Once hot, add corn and close the lid. Cook ⏱️ 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about ⏱️ 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl.
2
OR SKILLET CORN (optional): Cut the kernels off of the cob OR use canned corn. Heat 1 tablespoon olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately ⏱️ 5 minutes. Transfer kernels to a large bowl.
3
ASSEMBLE: Add all of the remaining Black Bean Salsa ingredients to the grilled corn and toss to evenly coat. Season with additional lime juice and/or salt and pepper to taste.
4
CHILL: Chill for one hour before serving. This salsa will keep covered in the fridge for up to five days, but is best within a couple hours.
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