Roasted Corn & Black Bean Salsa

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 ice 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.)

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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.

24 thoughts on “Roasted Corn & Black Bean Salsa”

  1. Beans and corn – two of my favorite things in the world. 😀 This looks really good, Mollie. I am glad you brought this one with you. Thanks for sharing!

  2. Hey Mollie– when I saw the photo, I thought– “hey, this is the exact salsa that we make around here!” But we just dump in the ingredients (canned corn!) and your version does that yummy roasting– and I never added avocado! And you’re right, it is perfect for warm weather foods! And– our kids all have gotten instant pots! Let me know how you like it! fun post Mollie! xox

      1. Have fun with the Insta Pot! We’ll see what you come up with on the blog. I just got a good Insta Pot cookbook for our son-in-law on Amazon for his birthday. Happy quick cocoking Mollie!

        1. I think your son should do some co-posts, then. I’m trying to get my sister to, who is the person that talked me into the instant pot – and my cuisinart indoor grill. (I think it’s a cuisinart, just going from memory.) What cookbook did you get? If you recall…

          1. Hi Mollie– Can’t remember the name of the instant pot cookbook– there were a bunch on Amazon, and I just got the one with the most 5 star reviews. I want to hear what you think of it! Have you cooked much in it so far???

            1. I already made two things – a fantastic frittata which was gorgeous and moist and perfectly cooked throughout and I did a Brussels Sprouts recipe that I was hoping to post, but I didn’t have the timing down. I was afraid of turning them to mush and they were quite crunchy! Now I’m traveling wiht my folks and it was all I could do to not drag it along so I could continue my experiments!! I just opened it on Saturday, btw.

              1. Hey Mollie– a little hard to pack an instant pot in your suitcase when you’re traveling! The frittata sounds luscious– and Brussel sprouts- I turn them to mush even when I cook them right on top the stove before my very eyes!! — And– where are you traveling to/from?? Happy trails!! xo

                1. My stepsister came out and we took the folks up for a whirlwind tour of the area I live in up in the Twin Cities. And I wouldn’t have packed it. I would have hugged to my chest kept it in my lap and carried it around by hand, lol!

                  1. ha ha ha! Mollie you are so much fun! Well, sounds like a great time together. I have never been to the Twin Cities– but they are on my list! You’re such a great daughter! Hope they loved the trip. So are you home now?? Happy weekend! xox

                    1. Hey Mollie– how lovely for your folks to come home with you. I’ll bet they are loving it! Does your sister live in SD or Minnesota?? And– you are ahead of us. Still haven’t started on taxes!! Happy week ahead… xo

                    2. I live in MN, the folks live in SD, but are from IA where I grew up. They moved to be closer to Doctors. My stepmom lived in CA and all her family is there. Everyone is really spread out…xo

                    3. You sound like us Mollie– family here to there. I know your parents are thankful of the way you take care of them traveling back and forth. We have kids in Ojai (3 hours north), San Francisco and Wisconsin- so we are travelers too! Hope you have a blessed Easter tomorrow. Are you cooking?? We’re going to my brothers with a lot of family there. hug hugs!

  3. Speak for yourself, there’s no warm weather here, lol! 😉 This is a wonderful roasted salsa, yumm! Freezing leftover cooked black beans made from dried works awesome, I do it regularly. Can you send your warmth this way?? 😀

    1. Oh I wish I could send some warmth, along with a container of this salsa! There’s so much sodium in the canned beans, I like to make my own when I’m at home. My stepmom’s a hater so I don’t dare cook them stovetop…

      But I just ordered an instant pot of Amazon – I was waiting and waiting for a deal and finally just broke down and did it. I love cooking beans in a pressure cooker so it will be fun to see if the instant pot does as good as a job as mine at home!

      1. Oh how fun, a new kitchen gadget! I love it when I supplement my kitchen with new stuff. I’m sure your instant pot will work just as great as the pressure cooker, but I’m still a hold out with my manual one. 🙂

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