Roasted Corn and Black Bean Salsa – a delicious recipe with Corn, Olive Oil, Jalapeno, Tomato, Cilantro, Black Beans. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Pre-heat grill to medium heat.
2
Pull the husks back on the ears of corn.
3
Brush each ear of corn with 1 tablespoon olive oil.
4
Pull husks back into place.
5
Grill the ears (husks and all) for 15 minutes, turning at least 3 times.
6
Remove from grill and allow to cool.
7
After corn cools, pull back husks and hold the ear of corn standing up in a medium bowl.
8
Carefully run a knife down all sides of the ear to cut corn kernels off cobs into bowl.
9
Cut the jalapeno in half and remove most of the seeds and ribs.
10
Finely dice jalapeno.
11
Cut the tomato in half and remove seeds.
12
Then dice it.
13
Finely chop the cilantro.
14
Add all of the ingredients into the bowl with the corn and stir well.
15
Allow the flavors to marinate for at least an hour and season with salt to taste.
180
kcal
Calories
9
g
Fat
23
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 ears Fresh Corn, 2 Tablespoons Olive Oil, 1 whole Jalapeno, 1 whole Tomato, and more.
Yes, Roasted Corn and Black Bean Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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