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!
Corn is one of the only vegetables my family consumes during summertime, because corn is just so darn easy to prepare! And I have to be honest here… I get a little excited when I start to see fresh corn on the cob in my grocery store. Little meaning A LOT!
We do all kinds of things to our corn, but my personal favorite is grilling it up… kernel-meets-grate-style. 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 kick-butt-delicious about sweet corn with a little grill char! Just don’t overdo it on the “char” part… it could really ruin things. 🙂
This is a pretty easy salsa that you toss in a smoky citrus chipotle vinaigrette. You only use a half a chipotle pepper so it’s not crazy spicy… just really good.
Start by brushing all sides of every ear 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 half of a minced chipotle pepper {or a whole pepper if you’re feeling a little randy} did I really just say that?
Then a half a tablespoon of the adobo, or a full tablespoon if you’re feeling… Oh, nevermind.
Season with a couple teaspoons of kosher salt…
And mince up the two garlic cloves and throw those in as well. Garlic makes everything better… well, except your breath. But whatever.
Then a little honey.
Lastly, pour in the 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 a quarter cup of red onion
Then remove the seeds and finely dice both tomatoes.
Next drain and rinse an entire can of black beans.
Then add all those ingredients along with some 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 or 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 recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
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! Nutrition information isn’t always accurate.
Charred Corn and Black Bean Salsa
Ingredients
Instructions
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 212Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 165mgCarbohydrates: 33gFiber: 6gSugar: 12gProtein: 6g
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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!