Real Recipes From Real Home Cooks ®

roasted corn and black bean salsa

(1 rating)
Recipe by
Shannon Breithaupt
Seattle, WA

I like to make this dip at the beginning of corn season. when the corn is still really fresh and sweet. Its great as a dip with chips, topping on nachos or tacos, great on sandwiches for a southwestern flair

(1 rating)
prep time 15 Min
cook time 25 Min
method No-Cook or Other

Ingredients For roasted corn and black bean salsa

  • 2
    ears of corn - roasted
  • 1 can
    of black beans - drained and rinsed
  • 1
    jalapeno - chopped fine
  • 1/2
    red onion - diced
  • 2 clove
    garlic - minced
  • 2
    limes, juiced
  • 1
    orange bell pepper
  • 1 can
    roasted tomatoes - drained and diced
  • 1
    tomato - diced
  • cilantro, fresh
  • salt and pepper
  • cumin
  • chili powder
  • cojita cheese

How To Make roasted corn and black bean salsa

  • 1
    Remove silk from corn and fold the husks back over the corn. Grill on high heat until the husks are charred and the corn is tender.
  • 2
    Chop onions and garlic. Place into bowl
  • 3
    Juice two limes over the onions and garlic. The lime juice will start to cook the onions and garlic.
  • 4
    Dice Bell Pepper and finely chop jalapeno add to bowl I like heat so I leave the seeds and ribs in my jalapeno but if you don't like heat remove the seeds and ribs.
  • 5
    drain black beans and roasted tomatoes. You can always use fresh roasted tomatoes
  • 6
    Rinse the black beans add to bowl
  • 7
    Dice roasted tomatoes and fresh tomato, removing the seeds and as much juice as possible Add to bowl
  • 8
    Finely chop cilantro add to bowl I don't like the way the stems taste so I always just remove most of the stem and finely chop
  • 9
    Remove corn from the cob add to bowl
  • 10
    add salt, pepper, cumin and chili powder to taste. Stir If you are going to add the cojita cheese remember that it is a rather salty cheese
  • 11
    crumble cojita cheese over salsa right before serving and give a final stir I do a fine crumble and use about 1/4 a cup of the cheese but it depends on the amount of salt you have used in the salsa and how much you like cojita cheese