Garden Fresh Corn and Black Bean Salsa

Simple and timeless, Fresh Corn and Black Bean Salsa makes the most of the late summer harvest. It’s a perfect way to get your fill of tomatoes, sweet corn, cucumbers and other delicious vegetables.

this recipe!

Use Fresh Sweet Corn if Posible

Absolutely use fresh sweet corn for this salsa if you can get it!

Here in St. Louis, local sweet corn is readily available at the grocery stores, Farmer’s Markets and even on many road side stands in late summer.

And although I use frozen corn in many dishes throughout the winter, I don’t miss the opportunity to savor the fleeting peak season of sweet corn in the summer.

We often enjoy a vegetable dinner with roasted sweet corn, grilled zucchini and eggplant, and stuffed tomatoes from the garden. So delicious!

How to Make Garden Fresh Corn and Black Bean Salsa

This dish is super simple to make. Grill the corn, chop the veggies, and whisk up the dressing. That’s it!

Taking the time to grill the corn before making this salsa gives a deep flavor. If I’m grilling earlier in the week, I will often grill the corn in advance and use it in this salsa or in corn salad later in the week.

If you don’t have a grill, you can get the same effect by roasting the corn on an indoor gas stove, as you might char a bell pepper. Alternatively, you can steam or boil the corn before making the salsa.

How to Serve this Salsa

This Garden Fresh Corn and Black Bean Salsa tastes amazing just on its own, scooped with your favorite chip. But it makes a great topper for many Tex-Mex or Mexican inspired dishes, like tacos, fajitas, quesadillas. Here are a few favorites:

• Brisket Tacos
• Crockpot Chicken Tacos
• Roasted Cauliflower Tacos
• The Best Chili Ever
• Veggie Quesadillas
• Grilled Chicken Quarters
• Grilled Steak Salad

Garden Fresh Corn and Black Bean Salsa

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• Total Time: 25 minutes
• Yield: 3 1/2 cups 1x

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Description

Simple to make and packed with fresh garden flavors. 

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Ingredients

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Roasted Corn

• Corn
• Olive Oil
• Salt, Pepper and Seasoned Salt {like Lawry’s}

Salsa

• 1 can Bush’s Black Beans, drained and rinsed
• 3 ears roasted sweet corn
• 1 medium tomato, chopped
• 6–8 yellow cherry tomatoes, cut in half
• 1 medium cucumber, cleaned and chopped
• 1 small onion, chopped

Dressing

• 1/4 cup lime juice
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon cayenne pepper {optional}

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Instructions

Roasting Corn

1. Heat grill to medium-high, brush corn with oil and sprinkle with salt, pepper and seasoned salt
2. Cook for a few minutes, turn and continue cooking until corn is bright and nicely browned
3. Cool slightly and cut off the cob

Salsa

1. In a large bowl, combine all ingredients

Dressing

1. Mix all ingredients and pour over salsa, stir to coat
2. Cover and refrigerate for 4 to 24 hours. Serve with tortilla chips, on tacos, chili, quesadillas…

• Prep Time: 15 minutes
• Cook Time: 10 minutes

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