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