Made with either fresh roasted corn, raw corn, or frozen corn, this corn salsa with black beans and cilantro is an easy-to-make dip for chips or serve as a simple Mexican salsa topping for tacos, salads, steak or chicken.
Course Appetizer
Cuisine Mexican
Keyword corn salsa
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 8
Calories 89kcal
Ingredients
2 ½cupscorn, 2 cobs grilled corn, or 1 ½ cups frozen corn that has been thawed
1cupcanned black beans , rinsed and drained
⅓cupchopped tomato
⅓cup chopped red onion
2 tablespoonsminced jalapeño, 1 medium jalapeño
2tablespoonschopped cilantro
3tablespoonsfresh lime juice
1tablespooncanola oil
1 teaspoonkosher salt
½teaspoonground cumin
Instructions
If grilling corn, simply cook it in the husk on a hot grill. I suggest keeping the corn in its husks to steam as it cooks. Close the lid, turn the corn every five minutes or so, for around 15-20 minutes. Remove the husks and silk and set aside to cool.
Cut the kernels from the cooled grilled corn cobs, or thaw and rinse the frozen corn kernels and drain well. Add the corn to a medium size bowl with the black beans, tomato, red onion, jalapeño and cilantro. Drizzle with the lime juice, canola oil, ground cumin and kosher salt. Toss to coat. Eat with chips or tacos, or spoon over chicken or steaks.
Notes
See this recipe for more tips on grilling corn.You can also use raw corn cut from the cob in this recipe if desired.