Oven roasted corn and black bean salsa takes black bean corn salsa up a notch! Roasted corn is mixed with black beans and fresh garden veggies to make a delicious salsa you'll want to put on everything!
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I don't discriminate when it comes to salsa. Pico de gallo, mango avocado salsa, radish salsa - all salsa is awesome and has a place in my every day life. But! I will admit this black bean corn salsa is at the top of my salsa list.
It's easy to make, so delicious, and extremely versatile! It's hearty enough to call a salad, eat with tortilla chips, or pile onto your favorite burrito bowl, taco, or tostada.
What we're making is basically pico de gallo with caramelized corn and protein-packed black beans. It's a super simple way to make the most of your summer veggies and add tons of bright, fresh flavor to other dishes.
Ingredients
- Corn
- Olive oil
- Coarse Kosher salt and freshly ground black pepper
- Canned black beans
- Roma tomatoes
- Jalapeno pepper
- Red onion
- Fresh cilantro
- Lime
How to make black bean and corn salsa
- Preheat the oven to 425ºF. Coat a large baking sheet with cooking spray.
- Combine corn kernels with a drizzle of olive oil, salt and pepper on prepared baking sheet. Spread out in a single layer and roast in the preheated oven 15-20 minutes. If you prefer your beans hot, add them to the corn at the end of cooking and mix them up on the baking sheet along with half the lime juice. Turn off the oven but place the baking sheet back inside to gently heat the beans.
- Meanwhile, combine tomatoes, jalapeno, and cilantro in a medium bowl.
- Add the corn and bean mixture along with the other half of the lime juice. Mix thoroughly but gently.
- Taste and adjust seasonings as needed. Serve with chips, burritos, quesadillas, and more.
Top tips
How to cut corn off the cob
It can be a little tricky cutting corn off the cob. To make things easier, turn a small bowl over inside a larger bowl. Stand the corn up on the small bowl and cut down the sides of the cob so the corn falls into the large bowl. If it still seems confusing, be sure to watch the video!
How to store black bean and corn salsa
Press plastic wrap against the top of the salsa to eliminate any air and store in the refrigerator for up to 3 days.
Tips for customizing corn and black bean salsa:
- Leave out the onions for a milder flavor
- Before adding the corn and black beans, pulse the rest of the ingredients in a food processor until loose but chunky
- Swap the lime juice for lemon juice
- Skip the roasting and use cooked corn
FAQ
All of the ingredients can be prepped one day in advance. For the best tasting salsa, wait to toss everything together until 1 hour before serving.
Sure! If fresh corn isn't available, you can use thawed frozen corn or even canned corn for this recipe.
More dip recipes
- Taco Dip
- Pico de Gallo with Avocado
- Mango Avocado Salsa
- White Bean Dip
- Vegetarian Buffalo Dip
- Green Avocado Sauce
- Poblano Cream Sauce
- Healthy Guacamole
- Whipped Feta Dip
- Avocado Chimichurri Dip
- Roasted Red Pepper Whipped Goat Cheese
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Oven Roasted Corn and Black Bean Salsa
Ingredients
- 3 ears of corn, cut off the cob
- Olive oil
- Coarse Kosher salt and freshly ground black pepper
- 15 ounces canned black beans, rinsed and drained
- 4 roma tomatoes, chopped
- 1 jalapeno pepper, seeds and ribs removed, minced
- ½ red onion, diced
- ¼ cup fresh cilantro, finely chopped
- 1 lime, juiced
Instructions
- Preheat the oven to 425ºF. Coat a large baking sheet with cooking spray.
- Combine corn kernels with a drizzle of olive oil, salt and pepper on prepared baking sheet. Spread out in a single layer and roast in the preheated oven 15-20 minutes, stirring a few times, until hot and just beginning to brown. If you prefer your beans hot, add them to the corn, mix them up on the baking sheet along with half the lime juice. Turn off the oven but place the baking sheet back inside to gently heat the beans. (Alternatively, you could add the beans to the mixture below).
- Meanwhile, combine tomatoes, jalapeno, and cilantro in a medium bowl.
- Add the corn and bean mixture along with the other half of the lime juice. Mix thoroughly but gently.
- Taste and adjust seasonings as needed. Serve with chips, burritos, quesadillas, and more.
mary says
This sounds like the recipe I have been looking for. Would it still be good without the cilantro?
Lindsay Moe says
Yes, I think it would be just fine without the cilantro.
Bill Vermont says
What is the serving size?
Lindsay Moe says
This will serve about 6 people, but the individual serving size will vary depending on how large you chop your veggies. I would estimate 1/2 - 3/4 cup.
Terri MacKay says
If possible, I would like to make this as a Christmas gift. Is it suitable for storing in jars in the fridge, and if so, how long will it last in the fridge?
Lindsay Moe says
You can store it in jars in the fridge, but it would only last about 3 days. I don't know anything about actual canning, but it may be suitable for that if you're able to do some research and want to go that route.
Melanie says
I put everything in the oven all at once (because I didn't read the directions closely) and it turned out delish! So easy and quick! Thank you for sharing! I'll be making this again!
Alice says
This was absolutely delicious. So moreish I kept going back for more. It improves on keeping overnight too. I diced the onion finely and soaked it in the lime juice while the corn roasted to soften the raw onion flavour. A little tajin seasoning on the corn kernels deepened the flavour too. Thanks
Lindsay Moe says
I'm so glad you enjoyed it! I love your adaptations.