Corn salsa is a colorful and healthy dip loaded with vegetables and beans. The kernels are fire-roasted on the grill for a smoky flavor. Serve this easy appetizer with crunchy tortilla chips, or add it to meat or seafood for a tasty topping.
Recipe Science
- Grill corn with a thin husk layer to protect the kernels while infusing smoky flavor. Cook over high heat for 8 to 12 minutes.
- Canned black beans offer a creamy texture that complements the crisp, grilled corn, adding depth and balance to the salsa.
- The acidity in lime juice slows oxidation, preventing the avocado from browning while enhancing the salsa’s overall flavor.
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Why It Works
It’s a no-brainer to grab pico de gallo or guacamole as a quick appetizer, but surprise your taste buds with this corn salsa recipe! When corn on the cob is fresh and just picked, it’s a nice switch up to incorporate into Mexican-inspired dishes. The smoky, sweet, and crisp bursts of fresh vegetables can be a gluten-free stand-alone side dish, topping, or starter.
The kernels infuse with a smoldering flavor by lightly charring the outside husk on the grill. Sliced right off the cob and tossed with juicy tomatoes, creamy avocados, chopped garlic and cilantro, spicy jalapeño, black beans, and freshly squeezed lime juice, this salsa is a vibrant and healthy cousin to other popular dips. It’s easy to pull together, and I’ve got shortcuts and tips to enjoy this salsa all year.
Ingredients You’ll Need
- Corn: Purchase fresh ears of corn to barbecue. After grilling, the raw corn will take on a charred flavor, adding dimension to the dip.
- Beans: Canned black beans are super convenient and add extra fiber and protein. However, you’ll be surprised how easy and affordable making homemade black beans from scratch is!
- Tomatoes: Juicy diced tomatoes pair nicely with the grilled corn. Select vine-ripened varieties for the sweetest taste.
- Avocado: Make sure to pick a ripe avocado, which will add a little touch of creaminess.
- Lime: Fresh lime juice provides a mild and fruity tartness to the salsa.
- Garlic: Minced garlic adds a welcomed pungency to the corn salsa.
- Herbs: Fresh cilantro adds an earthy flavor and a pop of green for vibrancy.
- Seasoning: Salt and pepper help to enhance the corn salsa ingredients.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This black bean and corn salsa recipe is easy to customize! Try these tasty options:
- Using Canned or Frozen Corn: Fresh corn tastes the best, but it’s easy to substitute canned or frozen. Saute them in oil or butter to add a lightly charred flavor to the surface.
- Tomato Substitute: Feel free to use any type of tomato that’s in season and ripe. I typically use Roma tomatoes or even cherry tomatoes. Canned diced tomatoes work well, too!
- Bean Swap: Use other types of beans like pinto, red, cannellini, or kidney beans.
- Citrus: If you have lemons on hand and want a stronger pucker, squeeze them in!
- Vegetables: For extra crunch, finely chop some red onions, cucumbers, or red bell peppers and toss them into the salsa.
- Make it Spicy: To make the corn salsa hotter, sprinkle in chili powder, cayenne, or red pepper flakes. For more heat, add fire-roasted green chilies or poblano pepper.
- Seasoning: Smoked paprika, ground cumin, coriander, garlic powder, and onion powder are delicious savory additions.
- Cheese: Add cotija cheese or queso fresco for a salty and tangy flavor.
How to Make Corn Salsa
Step 1: Prepare the Grill
Preheat your grill to high, aiming for about 400 to 450ºF (204 to 232ºC). This temperature range will give you beautiful grill marks and a nice sear. To keep your food from sticking, carefully grease the cooking grates. Grab a paper towel, dip it in oil, and use tongs to coat the grates evenly.
Step 2: Cook the Corn
The best way to grill corn is to leave a thin layer of husk on and remove the silk. This protects the kernels from burning while infusing them with a smoky flavor. Grill the corn over high heat for 8 to 12 minutes, turning every 2 to 3 minutes for even charring.
Experimentation Encouraged: I have also removed the husk and brushed it with olive oil to successfully make elotes. Keep an eye on the corn so it doesn’t blacken too quickly.
Step 3: Slice the Corn
Once grilled, let the corn cool, then slice the kernels off the cob with a chef’s knife for a delicious, smoky addition to the salsa.
Step 4: Make the Corn Salsa
Mix the sweet corn, tomatoes, black beans, garlic, cilantro, jalapeño, and a pinch of salt in a medium bowl. Then, gently fold in diced avocado and fresh lime juice. The lime not only brightens up the flavors but also helps keep the avocado from browning. Give it a taste, and adjust the seasoning with more salt or pepper if needed.
Step 5: To Serve
Serve this corn salsa as a versatile dish—perfect as a chip dip, a refreshing side, or a flavorful topping for tacos, grilled meats, or salads. Its fresh, zesty flavors make it a crowd-pleaser in any setting! Fellow home cooks have found my recipe similar to Chipotle’s corn salsa but even tastier with the grilled kernels.
Frequently Asked Questions
The key ingredients to make a crunchy salsa is a combination of plump corn kernels, diced tomatoes, black beans, garlic, herbaceous cilantro, lime, spicy jalapeño, avocados, salt, and pepper.
Yes! Frozen or canned corn can be used for this salsa recipe if you’re short on time or corn is not at its peak season. Defrost the chilled corn, or open the can and drain well. The precooked corn can be added straight to the dip. If you want to add a charred flavor, heat a large cast iron pan over medium-high heat, and sauté the corn in some olive oil for a few minutes until lightly browned but stays plump.
Submerging diced avocado immediately into a bowl of water helps keep it lime green for longer. When the avocado flesh is cut, browning occurs when the polyphenol oxidase enzyme in the fruit’s cell walls reacts with oxygen in the atmosphere. The water acts as a barrier to oxygen to slow the color change.
Serve This With
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Corn Salsa
Ingredients
- 4 ears of corn
- 1 cup diced tomatoes, ¼" dice
- 1 cup canned black beans , rinsed and drained
- 1 teaspoon minced garlic
- ½ cup chopped cilantro leaves
- 1 tablespoon minced jalapeño
- ¼ teaspoon kosher salt
- ½ cup diced avocado, ¼" dice
- 2 tablespoon lime juice
- black pepper, for seasoning
Instructions
- Prepare the Grill – Heat the grill to high heat, about 400 to 450ºF (204 to 232ºC). Carefully grease the cooking grates with oil using a paper towel and tongs.
- Cook the Corn – Remove the husk except for one layer and remove the silk. Add the corn to the grill and cover. Cook for 8 to 12 minutes, flipping every 2 to 3 minutes to char each side. Transfer to a plate and cool.
- Slice the Corn – Once cool to the touch, cut the corn kernels off the cob with a chef's knife.
- Make the Corn Salsa – In a medium bowl, combine corn, tomatoes, black beans, garlic, cilantro, jalapeño and salt. Add avocado and lime juice and stir gently to combine. Taste and add more salt or pepper as desired.
- To Serve – Serve the corn salsa as a dip with chips, a side dish, or a topping.
Notes
- Recipe Yield: 4 ½ cups
- Serving Size: ½ cup
- Using Canned or Frozen Corn: Four ears of corn should yield about 2 cups of kernels (286g, 10 ounces). Add this amount of canned or defrosted corn to the salsa. If desired, cook kernels in oil or butter until golden brown for more flavor.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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