This post may contain affiliate links which means we may receive a small commission, at no additional cost to you, if you decide to make a purchase of one of our recommended products.
This grilled corn and black bean salsa is full of sweet summer corn, hearty black beans, onion, bell peppers, and fresh cilantro. It’s the perfect side dish for a summer BBQ, potluck, or camping trip. Pair it with crunchy tortilla chips, or pile it on tacos, eggs, grilled chicken, or fish.
This grilled corn and black bean salsa came to be by accident one day when we had guests over. I bought bags of tortilla chips with the intent of making my roasted tomato mint salsa, but I realized I forgot the tomatoes!
With corn in the freezer and black beans in the pantry, I whipped up a version of this recipe. It was a huge hit and has since become a go-to recipe in my house. Made with simple pantry staples, this easy black bean corn salsa really couldn’t get much easier!
With summer in full swing and fresh corn at its peak, I used grilled corn to replace the frozen corn. Grilled corn adds a smoky, charred flavor to the salsa, making it the perfect dip for a summer BBQ, to serve in a rice bowl, add to tacos, and more!
If you are grilling some corn this summer, cook a few extra ears to make this easy homemade salsa!
Jump to:
Ingredients
All ingredients can be prepped a day ahead and tossed together when ready to serve.
- Fresh corn
- Black beans
- Cilantro
- Lime
- Red onion
- Red pepper
- Jalapeno
- Salt
- Butter (or olive oil)
See recipe card for quantities.
Instructions
Once the corn is grilled, the rest of the recipe is almost done. The other fresh ingredients just need to be chopped and added to the bowl. Easy!
Step 1: Heat the grill to medium-high heat and add the corn.
Step 2: Grill corn, turning every few minutes and brushing with butter until some of the corn is a little charred, about 10 minutes. Remove corn from the grill and let cool.
Step 3: Cut corn kernels off cob and add to a large serving bowl.
Step 4: Add black beans, red onion, jalapeno, red pepper, cilantro, lime juice, lime zest and salt to bowl with corn. Gently mix to combine. Serve immediately or refrigerate in an air-tight container for up to 1 day until ready to serve.
Variations + Substitutions
This salsa is loaded with fresh produce, but you can add even more or adjust the flavors to make it to your personal preference. Try these simple variations:
- Corn – Fire-roasted frozen corn can be substituted for fresh corn.
- Tomatoes – Try adding a few chopped fresh tomatoes. Cherry or Roma tomatoes are ideal.
- Honey – Add a drizzle of honey for a little sweetness to balance out the spicy flavors.
- Play with spices – Add a teaspoon ground cumin or ½ teaspoon chili powder for extra warmth.
- Adjust the spice level – To reduce the heat, replace the jalapeño with a diced green or red bell pepper. For a spicer salsa, use a the jalapeño seeds or add red chili flakes or cayenne pepper to taste. Roasted green chile will add a smoky flavor that pairs well with corn and black beans, too.
- Add fruit – Add some fresh mango, pineapple, or avocado.
Equipment
This recipe does not require any special or fancy equipment.
Storage
All ingredients can be prepped a day ahead and tossed together when ready to serve. Once assembled, store in the fridge in an air-tight container for 2-3 days.
Top tip
Use an indoor grill or grill pan to add that charred taste even during the cold months of the year!
FAQ for Grilled Corn and Black Bean Salsa
You can cook grilled corn in two ways: in or out of the husk. Cooking with the husk on traps moisture, lightly steaming the corn. This makes for juicy kernels without much char on them. I like to take the husk off and place directly on the grill, brushing occasionally with butter. I find this method faster and doesn’t risk burning the husk and making a big mess.
The only cooked portion of this easy corn black bean salsa is the corn. Grill the corn cobs, let the corn cool, then trim off the kernels to add them to the salsa. The rest of the fresh ingredients are added raw, so just chop them, give it a good stir, and let the salsa marinate a bit before serving. It’s great with a side of tortilla chips, on tacos, on a baked potato, in taco salads, and more!
It’s not recommended. After thawing, the fresh veggies will become soft and soggy. It’s best to enjoy this black bean corn salsa recipe fresh from the fridge.
More Corn Recipes
Make the most of this seasonal crop with these seasonal corn recipes:
- Street Corn Style Pasta Salad
- Creamy Corn Pasta
Grilled corn and black bean salsa
Ingredients
4 ears of corn, husked
2 tablespoons of melted butter
1 15oz can of black beans, rinsed and drained
½ cup red onion, diced
3 tablespoons fresh cilantro finely chopped
Juice of 1 large lime
Zest of 1 large lime
1 teaspoon salt
Tortilla chips for serving
Instructions
- Heat the grill to medium-high heat and add the corn.
- Grill corn, turning every few minutes and brushing with butter until some of the corn is a little charred, about 10 minutes. Remove corn from the grill and let cool.
- Cut corn kernels off cob and add to a large serving bowl.
- Add black beans, red onion, jalapeno, red pepper, cilantro, lime juice, lime zest and salt to bowl with corn. Gently mix to combine.
- Serve immediately or make ahead and refrigerate in an air-tight container for up to 1 day until ready to serve.
People are amazed when I show up with black bean salsa, expecting it to be boring but this so crazy good!
This is a super tasty salsa recipe. Ive used canned and frozen corn as well.
I make this salsa regularly for guests using frozen corn since its just easier to get. It’s really easy to make and looks impressive.
I’ve made this a few times and it gets eaten up real quick. Planning on making a big batch for 4th of July.