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! 

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Yield: 8+ servings

Charred Corn and Black Bean Salsa

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!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 2 peeled garlic cloves, minced
• 1/2 chipotle pepper, minced plus 1/2 tablespoon Adobo Sauce
• 1/2 teaspoon honey
• 1/4 cup extra light olive oil, plus one tablespoon (divided)
• juice of a large lime
• juice from a small lemon
• 6 ears of sweet corn, husks and silk removed
• 1 (15 ounces) can black beans, drained and rinsed
• 2 roma tomatoes, seeded and chopped
• 1/4 cup diced red Onion
• 2 tablespoons fresh cilantro, chopped

Instructions

1. 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.
2. 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.
3. 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.
4. Stir well until combined and serve at room temperature with corn chips or on top of your favorite tacos!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 212 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 165mg Carbohydrates: 33g Fiber: 6g Sugar: 12g Protein: 6g

Nutrition information isn’t always accurate.