Print

Best Smoky Grilled Corn Black Bean Salsa – Easy Recipe

grilled corn black bean salsa - featured image
Print Recipe

This Cozy Smoky Grilled Corn Black Bean Salsa is the result of those afternoons in the garden and a lot of trial and error in my own kitchen. It’s got that deep, charred sweetness from the grill, the creamy bite of black beans, and just enough heat to remind you you’re alive.

Ingredients

Scale
  • 4 ears fresh corn on the cob
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium red bell pepper, finely diced
  • 1 small red onion, half grilled and half finely diced
  • 1 medium jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 3–4 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil, plus more for grilling
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • Optional: 1 diced avocado, crumbled cotija cheese or feta, honey or agave

Instructions

  1. Preheat your grill to medium-high heat (about 400-450°F). While it’s heating, husk the corn and remove all the silk. Cut the red onion in half through the root end, then cut one half into thick slices (about 1/2 inch thick) and finely dice the other half. Set the diced onion aside for later.
  2. Brush the corn and the thick onion slices with olive oil. Season lightly with salt. Place the corn directly on the grill grates and the onion slices alongside it. Close the lid and let them cook for 5-7 minutes, then turn everything with your tongs. Total grilling time is about 12-15 minutes for the corn, and 8-10 minutes for the onion slices. The corn should look slightly shriveled and smell sweet and toasty. The onion should be soft and have grill marks.
  3. Remove the corn and onion from the grill and let them cool for 5 minutes. Once cool enough to handle, stand each ear of corn upright on the cutting board and use your chef’s knife to cut the kernels off, working from top to bottom. Chop the grilled onion slices into small pieces.
  4. In your large mixing bowl, combine the grilled corn kernels, chopped grilled onion, diced raw onion, rinsed black beans, diced red bell pepper, minced jalapeño, and chopped cilantro. Give it a gentle stir to distribute everything evenly.
  5. In a small bowl, whisk together the lime juice, olive oil, ground cumin, smoked paprika, chili powder, and a pinch of salt and pepper. Pour this over the corn mixture and stir until everything is well coated.
  6. Taste and adjust seasoning. Add more salt if needed, more lime if you want it brighter, or more chili powder if you want more warmth. Let it sit at room temperature for at least 15 minutes before serving. This resting time lets the flavors meld.
  7. Serve at room temperature or slightly chilled. Garnish with extra cilantro, a squeeze of lime, and maybe some crumbled cotija cheese if desired.

Notes

Let the salsa rest for at least 15 minutes before serving to allow flavors to meld. For best results, make it a few hours ahead. If using frozen corn, thaw and pat dry before grilling. The salsa keeps in the refrigerator for up to 4 days.

Nutrition

Keywords: grilled corn salsa, black bean salsa, smoky salsa, easy salsa recipe, summer salsa, vegan salsa, gluten-free salsa

Find it online: https://cookluma.com/best-smoky-grilled-corn-black-bean-salsa-easy-recipe/