Roasted Corn and Black Bean Salsa

If you have been looking for the perfect corn and black bean salsa then look no further, this super simple roasted corn salsa recipe is the perfect salsa to dip a crispy tortilla chip into. The sweetness from the fresh roasted corn and the acidity from the lime and tomato gives you the perfect pairing.

Fresh and tasty

The black beans pair so well with the sweetness of the corn, which gets lightly seasoned and roasted in the oven before being added to the simple salsa. Add in the crispy red onion, acidic tomatoes, and fresh cilantro. Then a squeeze of lime juice to bring all the flavors together.

substitutions

I used fresh corn from the cob, I always try to get ahold of the fresh stuff, but if corn is out of season or difficult to find frozen corn will work just as well. The black beans I used for the recipe are canned, making this recipe extremely easy. Serve this salsa up with chips or add it to your favorite taco recipe or burrito bowl.

ingredients needed to make roasted corn and black bean salsa

• Fresh Corn on the cob

• Olive oil

• Chili Powder

• Red Onion

• Tomato

• Cilantro

• Black beans (canned)

• Lime Juice

how to make roasted corn and black bean salsa step by step

STEP 1: Carefully cut the corn off the cob. Toss the corn kernels in olive oil and chili powder. Season with salt and pepper to taste. Roast the corn in a 425-degree oven for 15 minutes or until the corn is caramelized.

STEP 2: While the corn is roasting, dice the red onion and tomatoes. Roughly chop the cilantro. Open and drain the canned black beans and rinse well in a strainer to remove any canning liquid.

STEP 3: In a medium-sized bowl add the roasted corn, black beans, diced red onion, diced tomatoes, and cilantro. Squeeze the lime over the salsa and mix well—season with salt and pepper to taste. If you are serving the salsa immediately then transfer the salsa to a serving bowl. Or store it in an airtight container in the refrigerator. Enjoy!

storage

The roasted corn and black bean salsa can be stored in an airtight container in the refrigerator for up to 5 days.

Here are more delicious dips~

• Mexican Street Corn Dip

• Fresh Homemade Salsa

IF YOU MAKE THIS ROASTED CORN AND BLACK BEAN SALSA RECIPE, BE SURE TO LEAVE A COMMENT AND RATING. I APPRECIATE YOUR SUPPORT AND FEEDBACK AND I TRY MY BEST TO RESPOND TO EACH AND EVERY COMMENT! THANK YOU!