Corn Salsa
Yield: 9 servings
Calories: 65kcal
Easy corn salsa recipe with avocado and black beans. Made with either canned or grilled corn for an easy appetizer that goes perfect with tortilla chips.
Ingredients
- 4 ears of corn
- 1 cup (143 g) diced tomatoes, ¼" dice
- 1 cup (160 g) canned black beans , rinsed and drained
- 1 teaspoon (3 g) minced garlic
- ½ cup (3 g) chopped cilantro leaves
- 1 tablespoon (10 g) minced jalapeño
- ¼ teaspoon kosher salt
- ½ cup (66 g) diced avocado, ¼" dice
- 2 tablespoon (30 ml) 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 1/2 cups
- Serving Size: 1/2 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
Calories: 65kcal | Carbohydrates: 13g | Protein: 3g | Sodium: 73mg | Potassium: 230mg | Fiber: 2g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 6.4mg | Calcium: 13mg | Iron: 0.9mg
Recipe Link