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Fresh Grilled Corn and Black Bean Salsa

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A bright, smoky, and zesty salsa combining grilled corn, black beans, and a cilantro lime dressing, perfect for summer BBQs and casual snacking.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked and cleaned
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 small red bell pepper, finely diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • Juice of 2 medium limes (about 4 tablespoons)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • Salt to taste (start with 1/2 teaspoon)
  • 1/4 teaspoon freshly ground black pepper
  • 1 small jalapeño, seeded and finely minced (optional)

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C), which takes about 5-7 minutes.
  2. Grill the husked corn ears directly on the grill, turning every 2-3 minutes until all sides are nicely charred and kernels are tender, about 10-12 minutes total.
  3. Let the corn cool slightly, then stand each ear upright on a cutting board and carefully slice off the kernels with a sharp knife to yield about 3-4 cups of kernels.
  4. While the corn cools, finely dice the red bell pepper, red onion, and jalapeño if using. Chop the cilantro and squeeze the limes.
  5. In a medium mixing bowl, combine the grilled corn kernels, rinsed black beans, diced red bell pepper, red onion, jalapeño, and chopped cilantro.
  6. In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper to make the dressing.
  7. Pour the dressing over the salsa ingredients and gently toss to combine all flavors evenly.
  8. Taste and adjust seasoning with more salt, lime juice, or cumin as needed. Let the salsa sit for 10 minutes at room temperature to allow flavors to meld before serving.

Notes

Use a sturdy grill or grill pan to get good char marks on the corn. A sharp knife is important for cutting kernels cleanly off the cob. Toss the dressing in just before serving to keep the corn crisp. Salsa can be made ahead and refrigerated; bring to room temperature before serving for best flavor. Frozen corn can be used if fresh is unavailable, but grilling fresh corn yields the best flavor.

Nutrition

Keywords: grilled corn salsa, black bean salsa, summer salsa, BBQ side dish, cilantro lime salsa, healthy salsa, vegan salsa, gluten-free salsa

Find it online: https://juliamadeit.com/fresh-grilled-corn-and-black-bean-salsa-recipe-perfect-for-summer-bbqs/