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Fresh Grilled Corn and Black Bean Salsa

fresh grilled corn and black bean salsa - featured image
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A vibrant and smoky salsa featuring grilled corn, black beans, fresh cilantro, and lime juice. Perfect as a quick, flavorful summer side dish or dip.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 medium red bell pepper, diced
  • ½ small red onion, finely chopped
  • ½ cup fresh cilantro, chopped
  • Juice of 2 medium limes (about 3 tablespoons)
  • 2 tablespoons extra virgin olive oil
  • 1 small garlic clove, minced
  • ½ teaspoon ground cumin (optional)
  • Salt and pepper to taste
  • 1 small jalapeño, seeded and minced (optional)

Instructions

  1. Heat your grill or grill pan to medium-high. Place the husked corn directly on the grill and cook for about 10-12 minutes, turning occasionally until the kernels are nicely charred in spots. If using a grill pan, you can cut kernels off the cob after grilling or roast them directly in the pan with a bit of oil.
  2. Let the corn cool for a few minutes, then use a sharp knife to slice the kernels off the cob into a large mixing bowl, capturing as much of the smoky bits as possible.
  3. Add the rinsed black beans, diced red bell pepper, chopped red onion, minced jalapeño (if using), and chopped cilantro to the bowl with the corn.
  4. In a small bowl, whisk together fresh lime juice, olive oil, minced garlic, ground cumin, salt, and pepper until well combined.
  5. Pour the dressing over the salsa ingredients and gently stir until everything is evenly coated. Taste and adjust salt, pepper, or lime juice as needed.
  6. Serve immediately for a fresh crunch or chill for 30 minutes to let the flavors meld together beautifully.

Notes

If grilling corn isn’t an option, roast the corn kernels in a hot skillet with a bit of oil for a similar smoky effect. Rinse canned black beans well to keep the salsa bright and prevent mushiness. Adjust lime juice carefully to balance the flavor. For extra creaminess, add a dollop of sour cream or Greek yogurt on top. Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir in fresh lime juice and cilantro before serving again to refresh flavors.

Nutrition

Keywords: grilled corn salsa, black bean salsa, cilantro lime salsa, summer side dish, easy salsa recipe, gluten-free salsa, vegan salsa

Find it online: https://blixfood.com/fresh-grilled-corn-and-black-bean-salsa-recipe-easy-cilantro-lime-side-dish/