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Grilled Corn and Black Bean Salsa

I cannot think of any grilled meat, poultry, or seafood that does not go well with salsa. Not the runny, red bottled salsa of the big box stores, but salsa made with fresh vegetables. Since fresh corn-on-the-cob has started to appear in stores, try this recipe with your next grilled entrée. Roasted corn not only adds color to salsa, but also has a far more robust flavor than canned, and the roasting makes the corn crunchy adding a new dimension to the texture. The black beans and tomato also add significant flavor and color. The cilantro and lime ensure the Mexican flavor.

2 ears fresh corn, shucks and silk removed

1 can (15 ounce) black beans

1 large ripe tomato, diced

1/4 large red onion, diced

2 tablespoons chopped fresh cilantro

Juice of 1/2 lime

Pinch of salt

Roast the corn directly over a hot fire for 12 to 16 minutes, turning every 2 minutes to scorch the kernels, but not burning them, Remove the corn from the grill and cut the kernels from the cob. Rinse the beans thoroughly in a sieve under cold water. Core and dice the tomato. Combine all ingredients. Blend thoroughly and season to taste with salt and the lime juice.

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