As a San Diegan who has made countless Mexican-inspired dishes and truly lives for bold, fresh flavors, I can confidently say this Black Bean and Corn Salsa is a must-make! It’s vibrant, zesty, refreshing, and bursting with texture—no bland bite here! Whether you’re scooping it with chips, piling it onto tacos, or serving it as a side, this salsa is guaranteed to be the first bowl to disappear!
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Why you’ll love Black Bean Corn Salsa
With football and the holiday season upon us, I bring you this EASY recipe crafted to perfection! Here’s why you’ll love it:
What is Corn Salsa?
Black Bean and Corn Salsa is a vibrant, zesty, and refreshing salsa loaded with hearty black beans, sweet corn, juicy tomatoes, crisp bell peppers, red onion, jalapeño, and cilantro—all tossed in a bright, tangy lime dressing. It’s the perfect balance of creamy, crunchy, and citrusy with just the right kick of heat. This crowd-pleasing salsa is not only packed with flavor and texture but also incredibly versatile—serve it as a dip, a topping for tacos, or a side dish for grilled mains. With fresh, wholesome ingredients and bold Southwestern flair, it’s the ultimate feel-good addition to any meal or gathering!
Corn and Black Bean Salsa ingredients
This Black Bean and Corn Salsa recipe is packed with fresh ingredients. You will need:
How to make Black Bean and Corn Salsa
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Step 1: Char Corn
Sweet corn is already delish but grilling corn on the grill or charring it in a hot cast iron skillet enhances its natural sweetness delivering smoky, succulent, sweet corn you will be eating with a spoon. You will NOT regret the extra few minutes it takes to char your corn.
TO GRILL CORN ON THE COB:
- Peel the corn
- Remove all the silk
- Lightly brush all over with olive oil
- Grease and heat grill to high heat
- Grill corn over direct heat for 10-12 minutes, turning until lightly charred on all sides, closing the lid in between rotations
TO CHAR CORN IN A SKILLET:
If you don’t have corn on the cob or have access to a grill, you can still char frozen, canned, or fresh corn in a cast iron skillet:
- Heat one tablespoon olive oil in large cast iron skillet over high heat
- Add the corn and cook, stirring occasionally, until corn starts to char, approximately 5 minutes (a few minutes longer if frozen)
- Transfer kernels to a large bowl to cool so they don’t continue to cook
Step 2: Add ingredients to a large bowl
Choose a bowl that gives you some wiggle room to toss, so everything can get evenly combined – this bowl is likely different than your serving bowl.
Step 3: Adjust to taste
Taste your Black Bean and Corn Salsa with a chip if you’re serving with chips (because chips add saltiness) or with a fork if not serving with chips. Add additional lime juice for tangier, salt for more flavor, jalapeno for spicier (and more flavor).
Step 4: Chill
I recommend chilling the Black Bean Salsa for one hour before serving then bringing it to room temperature before serving. This gives the salsa time for the flavors to build and meld.
CAN I MAKE BLACK BEAN CORN SALSA RECIPE AHEAD?
Yes! Black Bean Corn Salsa keeps extremely well because it doesn’t have any immediately perishable ingredients. If you add additional ingredients such as avocados then it should be served immediately.
TIPS FOR BLACK BEAN CORN SALSA
Corn Bean Salsa variations
Black Bean and Corn Salsa is delicious as written or use it as a springboard for adding additional vegetables, fruits or grains. Just keep in mind, that the more you add, the more you may need to increase the lime juice and seasonings. Black Bean Corn Salsa is also delicious with:
Ways to eat Corn Black Bean Salsa
This Black Bean and Corn Salsa is incredibly versatile. Here are a few more creative uses:
How long does Black Bean Salsa keep?
I recommended making Black Bean and Corn Salsa at least 60 minutes before serving to give the flavors time to marry. You can store Black Bean Salsa for up to 5 days in the refrigerator in an airtight container.
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Corn Black Bean Salsa
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Ingredients
- 1 15 oz. can black beans rinsed and drained
- 2 ears of sweet corn, husked OR 1 15 oz. can sweet corn, rinsed and drained
- 1 small red bell pepper diced
- 2 Roma tomatoes seeded and diced
- 1/2 cup diced English cucumber
- 1/4 cup diced red onions
- 2 garlic cloves minced
- 1-2 jalapenos seeded, deveined, minced (1 for mild)
- 1/3 cup packed cilantro chopped
- 3-4 tablespoons lime juice (start with 3)
- 1/2 tsp EACH salt, cumin
- 1/4 teaspoon pepper
Instructions
- GRILL CORN (optional): Lightly brush each ear of corn with olive oil. Grease and heat grill to high heat (450 degrees). Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl.
- OR SKILLET CORN (optional): Cut the kernels off of the cob OR use canned corn. Heat 1 tablespoon olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5 minutes. Transfer kernels to a large bowl.
- ASSEMBLE: Add all of the remaining Black Bean Salsa ingredients to the grilled corn and toss to evenly coat. Season with additional lime juice and/or salt and pepper to taste.
- CHILL: Chill for one hour before serving. This salsa will keep covered in the fridge for up to five days, but is best within a couple hours.
Notes
BLACK BEAN CORN SALSA VARIATIONS:
Black Bean and Corn Salsa is delicious as written or use it as a springboard for adding additional vegetables, fruits or grains. Just keep in mind, that the more you add, the more you may need to increase the lime juice and seasonings. Black Bean Corn Salsa is also delicious with:- Veggies: jicama, asparagus, shaved asparagus, radishes, zucchini etc.
- Fruit: I am a HUGE fan of mangos or pineapple or in black bean salsa. These fruits add a delightful juicy sweet contrast to the earthy beans.
- Avocado: chop and add just before serving. Use avocados that are ripe but on the firmer side so they don’t get mushy in the salsa. If you add avocados, keep in mind the leftovers will not keep for as long or as well because the avocados will brown and get mushy.
- Cheese: crumbled cotija cheese or queso fresco add a creamy saltiness. Take care to add less salt to the Black Bean Corn Salsa recipe if you know you are going to be adding Cotija because it is super salty – then add salt to taste if needed
WAYS TO EAT BLACK BEAN AND CORN SALSA:
This Black Bean and Corn Salsa is incredibly versatile. Here are a few more creative uses:- Mexican dishes: spoon it up with tortilla chips or pile it on (or in!) your favorite enchiladas, tacos, burritos, fajitas, quesadillas, nachos, Southwest Salads, or burrito bowls.
- Eggs: it is delicious on scrambled eggs, omelets, breakfast tacos, breakfast burritos, breakfast taquitos, breakfast enchiladas etc.
- Grains: add quinoa, couscous, or rice to make it a quinoa/rice avocado salad along with additional olive oil and seasonings.
- Salad: add Black Bean Salsa to leafy salad greens or kale or make it a kale (quinoa) salad.
- Protein: make Black Bean Corn Salsas a meal by adding rotisserie chicken, Mexican chicken, carne asada steak, beef barbacoa, ground turkey, ground beef, etc.
- Grilled Proteins: It also pairs beautifully on top grilled steak, pork, poultry, shrimp and fish.
- Chicken: Serve it over chipotle chicken, chili lime chicken, cilantro lime chicken or salsa verde chicken.
- Pasta: Add Black Bean Corn Salsa to zoodles, spaghetti squash or other pasta/noodles with a splash of olive oil or Greek yogurt.
- Wraps: Add it to Bibb lettuce to make lettuce wraps or mix in some grains/and or protein and wrap it in a tortilla along with some Greek yogurt or sour cream.
- Everything else: This Black Bean and Corn Salsa simply makes everything better! Pile it in baked potatoes, pizza, burgers, etc.
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Ann bostic says
Can I can this recipe to have on hand
How long do I water bath the jars of salsa
Jen says
Sorry Ann, I’m not an expert at canning but I’m sure you could google it.