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+ servings

Black Bean and Roasted Corn Salsa Recipe

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: Mexican
Servings: 3 - 4 cups


  • cups canned black beans rinsed and drained
  • 4 ears corn kernels removed, recipe follows
  • salt and pepper to taste
  • ½ cup fresh lime juice depending on the size of your limes, 3-5
  • 3 tablespoons neutral oil light olive oil or vegetable oil
  • 1 clove garlic minced
  • 1 teaspoon ground cumin or to taste
  • 1 small red onion finely diced
  • 1-2 Serrano or jalapeno peppers minced
  • 1 can Ro-Tel juice and all (diced tomatoes and green chilies)
  • 1 ripe avocado diced


  • Whisk together lime juice, oil, garlic, salt, pepper and cumin.
  • Combine all other ingredients in a large bowl. Toss with the dressing, and refrigerate for at least four hours or overnight, stirring every couple of hours.
  • Serve with crisp tortilla chips, or even on a bed of lettuce as a salad.
  • Add 1 cup boiled popcorn shrimp, diced chicken or shredded pork, if desired.

Roasted Corn

  • Shuck and clean the corn of all the silt
  • Neutral oil, to brush on ears
  • 1 teaspoon salt, or to taste
  • ½ teaspoon cumin, or to taste
  • Preheat oven to 400° F and arrange an oven rack in the middle of the oven.
  • Brush ears of corn lightly with neutral oil. Sprinkle with salt and cumin.
  • Place on a foil-covered baking sheet and roast for 10 minutes. Turn ears and roast for 10 more minutes, or until kernels are beginning to color.
  • You can also do this under the broiler, but watch carefully so your corn doesn’t burn.
  • Remove pan from oven and let corn cool.
  • Remove corn kernels from the cob by holding an ear vertically in the center of a large bowl or on a clean, lint-free kitchen towel on top of a cutting board.
    Make sure that one end of the ear is firmly on the bottom of the bowl/cutting board.
  • Slice kernels off with long downward strokes of your chef knife, turning ear a bit after each cut.
    Try to keep the kernels whole, but if you misjudge and just cut off the tips, don’t worry—just make another pass with your knife.


Enjoy with a cold Mexican beer, such as Tecate or Dos Equis.