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+ servings

Charred Corn and Black Bean Salsa

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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!
Course Appetizers & Snacks
Cuisine Tex Mex
Keyword appetizer, corn salsa, salsa, snack, sweet corn
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 8 + servings
Calories 84
Author Laurie McNamara


  • 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


  • 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!


Serving: 1g | Calories: 84kcal | Carbohydrates: 15g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 219mg | Potassium: 248mg | Fiber: 5g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg