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30 Minutes or Less, Appetizers, Recipes · September 21, 2022

Roasted Corn and Black Bean Salsa

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roasted corn 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.

roasted corn
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!

corn salsa
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
roasted corn 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!

roasted corn salsa
Print Recipe

Roasted Corn and Black Bean Salsa

Fresh and simple roasted corn and black bean salsa is bursting with flavor. The salsa comes together in no time with a drizzle of lime to bring the flavors together.
Prep Time5 minutes mins
Cook Time15 minutes mins
Servings: 8
Author: Jennifer Struss

Ingredients

  • 2 ears Corn
  • 1 tbsp Olive Oil
  • ½ tsp Chili Powder
  • 1 can Black Beans
  • 1 Tomato
  • ½ Red Onion
  • 1 lime
  • 12 stems of Cilantro or a small bunch

Instructions

  • 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.
  • While the corn is roasting, dice the red onion and tomatoes. Rough chop the cilantro. Open and drain the canned black beans and rinse well in a strainer to remove any canning liquid.
  • 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 serving the salsa immediately then transfer the salsa to a serving bowl. Or store in an airtight container in the refrigerator. Enjoy!

Notes

You can store the salsa in an airtight container in the refrigerator for up to 5 days. 

Posted In: 30 Minutes or Less, Appetizers, Recipes · Tagged: black beans, corn on the cob, fresh corn, fresh salsa, salsa

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I believe that food is meant to nourish your body and fuel you through your busy day. You should never apologize for eating food you enjoy. Health looks different to everybody, and food affects everyone’s body differently. So, eat the foods that make you feel good and stress less.

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