How to Make the BEST Corn Salsa
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5
How to Make the BEST Corn Salsa
Description
How to Make the BEST Corn Salsa brings together sweet corn—either grilled in the husk or thawed frozen kernels—with black beans, diced tomato, and red onion. Minced jalapeño adds a touch of heat complemented by the freshness of chopped cilantro. The salsa is dressed with fresh lime juice, ground cumin, canola oil, and kosher salt, which add brightness and a subtle smoky warmth. The grilling method steams and chars the corn, enhancing its natural sweetness and adding depth to the flavor.
The salsa offers a variety of textures: tender corn kernels, creamy beans, and crisp vegetables. It is tossed well to coat all ingredients evenly, making it a visually appealing and flavorful accompaniment or topping. It works well spooned over meats like chicken or steak or served with tortilla chips for snacking.
The recipe includes tips for grilling corn in the husk and suggests raw corn as an alternative. This salsa is a fresh and adaptable side that showcases corn in a slightly smoky, spicy context without complicated preparation.
Ingredients
- 2 ½ cups corn , 2 cobs grilled corn, or 1 ½ cups frozen corn that has been thawed
- 1 cup black beans rinsed and drained, canned
- ⅓ cup tomato chopped
- ⅓ cup onion red, chopped
- 2 tablespoons jalapeño 1 medium jalapeño, minced
- 2 tablespoons cilantro chopped
- 3 tablespoons lime juice fresh
- 1 tablespoon canola oil
- 1 teaspoon kosher salt
- ½ teaspoon cumin ground
Instructions
- If grilling corn, simply cook it in the husk on a hot grill. I suggest keeping the corn in its husks to steam as it cooks. Close the lid, turn the corn every five minutes or so, for around 15-20 minutes. Remove the husks and silk and set aside to cool.
- Cut the kernels from the cooled grilled corn cobs, or thaw and rinse the frozen corn kernels and drain well. Add the corn to a medium size bowl with the black beans, tomato, red onion, jalapeño and cilantro. Drizzle with the lime juice, canola oil, ground cumin and kosher salt. Toss to coat. Eat with chips or tacos, or spoon over chicken or steaks.
Notes
- Grill corn in husks on a hot grill for 15-20 minutes, turning every five minutes to steam and char evenly.
- You can substitute raw corn cut from the cob if preferred instead of grilled or frozen corn.
- Drain and rinse canned black beans well before adding to reduce excess moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 389mg | 16% |
| Potassium | 216mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 11mg | 12% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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