Charred Corn and Black Bean Salsa

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Corn and black bean salsa is a summertime staple for me. Once the sweet corn starts coming it, this is one of the first things I’m making.
This is one of my favorite things about summer. All the fresh produce is really the best thing and almost makes up for the sweltering heat and mosquitos. It almost makes me sad that summer’s almost over. Almost.
corn and black bean salsa
This isn’t your typical salsa — there are no tomatoes in it — but it’s perfect for tortilla chips.
It’s a simple recipe. It’s also one that you can adjust to make it even easier, although I don’t recommend it. It starts with a few ears of sweet corn. I got mine this week from Imperfect Foods (fyi you can get $80 in free groceries here). A farmer’s market is your friend, so pick up a few ears next time you’re there.
corn and black bean salsa
You’ll grill the corn until nice and charred. You can skip this step if you want, but it really brings out the sweetness. It also gives your salsa a smoky, complex flavor that you won’t get from just shucking the corn as is.
Once your corn is grilled, you’ll mix it with some black beans, onions, a few spices, cilantro, and lime. Chill so that the flavors can meld and then eat with tortilla chips. Or spoon over grilled fish. Or add to a quesadilla. There’s a lot you can do with it, but I’ve never had anyone complain when I put this corn and black bean salsa out with a big bag of chips.
One thing though — this is best at room temperature rather than straight out of the fridge. You can really taste all the complex flavors and seasonings that you just don’t get when it’s cold. So plan ahead.
corn and black bean salsa

Charred Corn and Black Bean Salsa

This easy corn and black bean salsa gets its flavor from grilling the corn before shucking. It’s perfect for entertaining or just eating all by yourself.
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Prep Time 20 minutes
Cook Time 8 minutes
Chilling 2 hours
Servings 6
Calories 74 kcal



  • 4 ears sweet corn
  • 1 tablespoon avocado oil
  • 1 small red onion diced
  • 1 can black beans drained
  • 1 teaspoon white vinegar
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • Sea salt and fresh ground pepper to taste


  • Preheat a grill to medium high heat. Remove the husk and silk of the corn and brush with the avocado oil. Place directly on the grill and grill, turning occasionally, until the corn is blackened and charred.
  • Let cool and cut the kernels from the cob. Transfer to a large bowl.
  • Add the remaining ingredients and mix well. Season with salt and pepper and taste. Adjust the seasoning.
  • Chill for several hours before serving, but remove from the fridge for 20-30 minutes before serving with tortilla chips.


Storing leftovers: Store leftovers in an airtight container in the fridge for up to 3 days.
Pairs well with: Rose Water Margarita, Blackened Salmon with Cheddar Jalapeño Brown Rice


Calories: 74kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 10mgPotassium: 172mgFiber: 1gSugar: 4gVitamin A: 199IUVitamin C: 4mgCalcium: 5mgIron: 1mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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