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    Home » Vegetarian Mexican Recipes

    Oven Roasted Corn and Black Bean Salsa

    Lindsay Moe

    4613 shares
    pinterest image for oven roasted corn and black bean salsa

    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!

    a dish of black bean corn salsa surrounded by chips on a wood table
    Jump to Recipe

    True or false – black bean and corn salsa is better than all other salsa.

    Answer – Unknown. Because all salsa is awesome and has a place in my every day life. But! Black bean corn salsa is hearty enough to call a salad, eat alone, or pile onto your favorite burrito bowl, taco, or tostada.

    What we’re making is basically pico de gallo with caramelized corn (because oven roasted veggies are better than all other veggies) 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 whatever you’re making.

    ingredients for corn and black bean salsa

    How to make black bean and corn salsa

    • Cut the corn off the cob
    • Drizzle with olive oil, sprinkle with salt, and roast in the oven
    • Chop veggies
    • Mix veggies, roasted corn, and black beans with cilantro, salt, and lime juice 
    • Use to top tacos, tostadas, eat with chips, or stuff into burritos and enchiladas!

    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!

    glass bowl of oven roasted corn and black bean salsa

    This black bean and corn salsa can be customized! Here are a few ideas to get you started:

    • 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
    • Use thawed frozen corn if fresh isn’t available
    • Skip the roasting and use cooked corn
    oval dish of black bean corn salsa

    Looking for more dip recipes?

    • Taco Dip
    • Pico de Gallo with Avocado
    • Mango Avocado Salsa
    • White Bean Dip
    • Vegetarian Buffalo Dip
    oven roasted corn and black bean salsa

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    oven roasted corn and black bean salsa on an oval platter with chips and lime.

    Oven Roasted Corn and Black Bean Salsa

    Black bean and corn salsa made from pico de gallo, oven roasted corn, and black beans.
    4.43 from 7 votes
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 130kcal
    Author: Lindsay Moe

    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.

    Nutrition

    Calories: 130kcal | Carbohydrates: 24g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 282mg | Potassium: 463mg | Fiber: 7g | Sugar: 5g | Vitamin A: 499IU | Vitamin C: 18mg | Calcium: 35mg | Iron: 2mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    Reader Interactions

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    1. mary says

      February 05, 2021 at 8:21 am

      5 stars
      This sounds like the recipe I have been looking for. Would it still be good without the cilantro?

      Reply
      • Lindsay Moe says

        February 05, 2021 at 11:24 am

        Yes, I think it would be just fine without the cilantro.

        Reply
    2. Bill Vermont says

      February 16, 2021 at 10:14 pm

      What is the serving size?

      Reply
      • Lindsay Moe says

        February 18, 2021 at 7:55 am

        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.

        Reply
    3. Terri MacKay says

      December 04, 2021 at 9:58 pm

      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?

      Reply
      • Lindsay Moe says

        December 06, 2021 at 9:44 am

        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.

        Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    4613 shares