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.

How do you make black bean and corn salsa?

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!

Can you freeze black bean corn salsa?

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.

Corn and Blackbean Salsa

Ingredients

Scale

4 ears of corn, husked
2 tablespoons of melted butter
1 15oz can of black beans, rinsed and drained
1/2 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

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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.