Grilled Corn Black Bean Salsa is filled with grilled corn, black beans, and tomatoes. Serve with crispy tortilla chips, or as a topping to tacos!
We can prepare corn many different ways, but my personal favorite is grilling.
Like I’ve said a billion times before and I’ll proudly say it again, I love a good char. And there is just something incredible about sweet corn with a little grill char! Just don’t overdo it on the “char” part… it could really ruin things. 🙂
To Make This Grilled Corn and Black Bean Salsa You Will Need:
- fresh sweet corn
- extra light olive oil
- juice of a large lime
- juice from a small lemon
- chipotle peppers in adobo sauce
- kosher salt
- garlic
- honey
- black beans
- roma tomatoes
- red onion
- cilantro
Start by brushing all sides of 6 ears of corn with the tablespoon of light olive oil.
Plop them onto a super hot grill, close the lid (turning every so often) for about 12-15 minutes. If you hear some corn a poppin’ it’s totally the norm.
Juice the lemon and the lime, discard any seeds.
Add in 1/2 to 1 whole minced chipotle pepper.
Then a 1/2 to 1 full tablespoon of the adobo sauce.
Season with 1 couple teaspoons of kosher salt.
And mince up the 2 garlic cloves and throw those in as well. Garlic makes everything better… well, except your breath. But whatever.
Then add 1/2 teaspoon of honey, or to taste.
Lastly, pour in 1/4 cup olive oil.
Next, shake well and set it aside.
Then, by now the cob should be cool enough to handle.
Next, run a sharp knife down the corn cob to remove as much of the kernels as possible.
And then throw all that charred corn into a bowl.
Next, finely dice up 1/4 cup of red onion
Then remove the seeds and finely dice 2 Roma tomatoes.
Next drain and rinse 1 (15 ounce) can of black beans.
Then add all those ingredients along with 2 tablespoons chopped cilantro into the bowl with the corn.
Next, give it all a quick toss.
Then drizzle in the chipotle citrus vinaigrette.
Next, give the grilled corn black bean salsa a final stir before serving. This salsa doesn’t need a single moment to marinate in the fridge. It’s actually pretty darn excellent right away served at room temperature with corn tortilla chips, on top of carnitas or just with a spoon!
Corn is in season my friends, so get on it and make this grilled corn black bean salsa!
Enjoy! And if you give this Grilled Corn Black Bean Salsa recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Charred Corn and Black Bean Salsa
Ingredients
- 6 ears sweet corn
- olive oil
- 1 large lime, juiced
- 1 small lemon, juiced
- 1 chipotle pepper in adobo, minced
- 1/2 tablespoon adobo sauce
- 2 cloves cloves, minced
- 1/2 teaspoon honey
- 1 (15 ounce) can black beans, drained and rinsed
- 2 roma tomatoes, seeded and chopped
- 1/4 cup diced red onion
- 2 tablespoons cilantro, chopped
Instructions
- Brush the six ears of corn all over with a tablespoon of the olive oil. Preheat your grill to medium-high. Place corn onto grill grates, close the lid and grill for 15-20 minutes. Turn frequently. Remove when the corn has a light and even grill marks and let cool.
- In a small bowl or jar; add the lemon and lime juice, the garlic, chipotle pepper, adobo, honey and olive oil. Shake and set aside.
- Now the corn should be cool enough to handle, so run a sharp knife down the cob to remove as much of the corn kernels as possible. Add the corn into a large bowl. Next add in the diced tomato, onion, the black beans and chopped cilantro. Give that a light toss and add the vinaigrette.
- Stir well until combined and serve at room temperature with corn chips or on top of your favorite tacos!
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
This looks like the perfect salad for summer!
Oh yum! I’ve been thinking about do a taco bowl for my husband and I to take to work and this would be perfect over some rice! It’d be the perfect addition to our lunch challenge: http://lollingabout.wordpress.com/2012/02/24/foodie-friday-orzo-salad/
Wow…looks and sounds amazing!!! Kudos, Laurie…can’t wait to try!
This salsa is great on so many things. Love it!
Gorgeous photos, Laurie! We LOVE corn and black bean salsa.
I love grilled corn, and this salad has some of my favorite flavors…cilantro and chipotle! Can’t wait to try it, thanks!
Yes, corn is a favorite around here too. Great recipe!
Oh my does this salsa look incredible. Love that you grilled the corn. And the vinaigrette sounds soooo good with the chipotle pepper. YUM! 🙂
This would make a great side dish at our next cook out. The vinaigrette looks like it could be used in a lot of different ways. Your photos are great!
Love fresh corn, it is about the only veggie my family will eat ever! This vinaigrette sounds amazing with the corn!
I’m in love with EVERYTHING in this. And that charred corn is the best! I bet it really help retain its flavors.
I see an Anthropologie bowl!!! I like it, and this looks GOOD!