Roasted Corn & Black Bean Salsa

Roasted Corn & Black Bean Salsa: The roasting brings out all the flavors in this zippy salsa for dipping or adding to tacos, burritos, and so on!

I love mixing up fresh salsas and sides, especially now that the warm weather is here! This Roasted Corn & Black Bean Salsa is perfect for a side with Mexican, Southwestern or Barbecued food, or just for dipping when the mood hits.

Roasted Corn & Black Bean Salsa
Roasted Corn & Black Bean Salsa

I love how the roasting really brings out all the flavors in this salsa, especially when using veggies that aren’t at their peak season. Sometimes when I’m in a rush or want a change, I skip the roasting & just dice it up for a fresh salsa. Either way, it’s great.

You can always riff off this recipe, too. A little cumin is a nice addition, or add in a few of your favorite things. Like avocado! I’ve been on an avocado kick lately. I can’t seem to stop eating the Avocado & Cilantro Lime Dressing I made the other day!

Roasted Corn & Black Bean Salsa in Southwestern Steak salad

And that dressing and some of the Roasted Corn and Black Bean Salsa are going to go on the most marvelous salad I’ll be posting. I hope I’m whetting your appetite! But this makes a pretty generous amount of Salsa – enough for sure to add in a salad, serve as a side and do a little munching with chips, too!

As far as cost, you’ll find the best pricing on most veggies during the summer, but do watch for sales. If you can’t find great tomatoes, use a small can of diced, or maybe a can of Rotel, and don’t bother with the roasting.

A can of beans probably won’t break the budget, but I do stock up during sales and use coupons. Unless you’re finding canned at a stellar low, think about cooking from dried and portioning into packets to freeze. I think home-cooked is a little better for you, anyway. One pound dried yields about three 1 1/2 cup portions.

Roasted Corn & Black Bean Salsa
Roasted Corn & Black Bean Salsa

Roasted Corn & Black Bean Salsa

  • Servings: abt 4 cups
  • Difficulty: easy
  • Print

  • two or three tomatoes or several plum tomatoes
  • 1 or 2 jalapeños
  • 1 ear of corn, shucked or about 1 1/2 cups kernals
  • 1 small white onion, halved, skin on
  • 4 garlic cloves
  • 1 1/2 cups cooked or one 15 ounce can black beans (rinse if canned)
  • 1 tablespoon cider vinegar
  • Juice & zest 1 lime
  • 2 to 3 tablespoons olive oil
  • pinch or sugar (optional)
  • 1/2 to 1 teaspoon salt or to taste (you’ll want to be generous)
  • 1/4 teaspoon pepper or to taste
  • 1/4 teaspoon chile pequin, red pepper flakes or cayenne to taste
  • ⅓ to ½ cup chopped cilantro (to taste) optional

Preheat broiler and set rack 4 inches below. Line or large or two smaller 2 baking sheets with foil.

Add, in rows, the corn, tomatoes, jalapeno, onion (cut side down) and garlic.

You’re going to need to tend the roasting process a little depending on your broiler. Watch the coloring – the timing is an estimate.

  • Place sheet tray under broiler for about 3 to 4 minutes. Remove and stir corn, which should picking up some nice brown on the top side.
  • Place tray back in oven for two to three more minutes, then remove the tray, scoop off the corn into a medium-large bowl, remove the garlic cloves and set aside.
  • Turn the tomatoes, jalapenos, onions and place back under the broiler for another four to six minutes, turning as necessary, until nicely charred and blackened in spots.
  • Add the tomatoes and chiles, along with any juices in the pan, into another bowl and allow to cool.

Stem jalapeños, remove seeds if desired. Working over a strainer and catching the juices in the bowl, remove skins and core and deseed tomatoes. Remove the skin from the onion and garlic. Either in a food processor or by hand, cut or pulse the jalapenos, tomatoes, onion. Add to the bowl with the corn, along with any reserved juices, and the black beans.

Finely mince the garlic and add to the now empty bowl or a jar. Add the vinegar, juice & zest of the lime, olive oil, optional pinch of sugar, salt and pepper and desired chile. Mix or shake. Pour over vegetables, stir, taste and adjust any seasonings.

Garnish or mix in desired amount of cilantro before serving.

This is best if it sits for about 30 minutes before serving; serve at room temperature or chilled. Keeps several day in the fridge or may be frozen (without cilantro.)


I’ll be bringing this recipe to Angie’s Fiesta Friday, hosted this week by the incomparable Jhuls @ The Not So Creative Cook. Do stop by and take a peek at all the bloggers linking up their best creations.