Black Bean, Corn, and Tomato Relish

Vicki Butts (lazyme)


This relish (otherwise known as a salsa) has its roots all over Latin
America and the Caribbean. Use freshly roasted sweet corn for best
results, but canned or frozen corn can be used during those times when
fresh corn is unavailable.


★★★★★ 5 votes

15 Min
20 Min


  • 3
    ears fresh sweet corn (or 1 cup frozen corn)
  • 2 Tbsp
  • 1 15-oz can(s)
    black beans, drained
  • 2
    tomatoes, seeded and chopped
  • 2
    scallions, finely chopped
  • 3 Tbsp
    olive oil
  • 1 Tbsp
    red wine vinegar
  • ·
    salt and freshly ground pepper, to taste

How to Make Black Bean, Corn, and Tomato Relish


  1. Carefully peel back the corn husks and remove the "silk" from inside. Soak the corn in a large bowl of cold water for 30 minutes. Drain the corn and pat dry.
  2. Rub the butter over the corn kernels and fold the corn husks back into place around the cob.
  3. Grill over hot coals or under a preheated broiler for 15 to 20 minutes, turning about every 5 minutes.
  4. Allow to cool, peel the husks and cut the corn off the cobs. Combine with the remaining ingredients in a mixing bowl and toss to combine.
  5. Chill for at least 1 hour before serving.

Printable Recipe Card

About Black Bean, Corn, and Tomato Relish

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Latin American

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