Fresh corn season is just starting and this is one of the best recipes for it! This salsa checks all the boxes with the sweet corn, spicy jalapenos, bright vegetables and cilantro, and a kick of lime served with salty tortilla chips. It is also a favorite topping for tacos or burritos.
This salsa is one people always ask for! Keep your veggies fresh in Fill and Slide bags or mix your salsa right in the bag and have ready to spoon onto tacos or burritos and then easily store leftovers.
Grilled Corn and Black Bean Salsa
4 ears of corn, husked
1 clove garlic, finely minced or grated
1 small white or yellow onion, finely diced
1 small jalapeno, finely minced - ribs and seeds removed - save for later
4 small Roma tomatoes, diced small
1 (15.5 ounce) can black beans, drained and rinsed
Salt & pepper to taste
Juice of 1 lime, more to taste
1/4 cup chopped cilantro
Grill corn on med/high heat until lightly charred. Cool* and cut the kernels from the cob. Add remaining ingredients except jalapeno and stir to combine. Add jalapeno a little at a time, tasting as you go to get to your desired heat level. Add minced ribs and seeds for more heat. Add additional salt and pepper and lime juice to taste.
Serve with tortilla chips or on tacos/burritos.
*Salsa tastes best chilled. Make sure corn is completely cooled before mixing with other ingredients so it does not heat up other veggies. For best results, chill assembled recipe for 30 min to 1 hr before serving.
This recipe started out with this one from Sunni Anderson, but has evolved some over the years.