Try this delicious black bean corn salsa for your next party! Serve with tortilla chips for a perfect snack or appetizer. Ready in under 30 minutes! Vegetarian. Gluten free.

This recipe for corn and black bean salsa is incredibly easy to make, taking less than 30 minutes to prepare. It's also noticeably tastier than the store-bought options. With our clever trick using canned or frozen corn, you can still achieve that delicious fresh corn flavor and speed up the process. Keep reading to find out how!
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Main Ingredients

- Corn. We grill fresh corn on the cob to get the most flavor. This also works with canned or frozen corn. See the substitutions section below for more info.
- Black beans. We use canned black beans but if you have some fresh cooked black beans they would be great!
- Dressing. We keep this dressing simple and light with chopped fresh cilantro, olive oil, fresh lime juice, vinegar, and a bit of honey.
- Extra flavors. We added some diced fresh jalapeño, diced red bell pepper, and diced white onion or shallot. NOTE: this batch and accompanying photos feature a white onion because a shallot wasn't available at the time. However, it's worth noting that the addition of a shallot adds a subtle touch of sweetness to the dish.
- Salt and pepper. With the simplicity of these ingredients, it is important to remember the salt and pepper. When it comes to salt and pepper everyone's taste is different, so taste and add as needed when you assemble this salsa.
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All things corn!
Our house loves corn season and grilled sweet corn on the cob is our go to for this corn and black bean salsa. However, if it isn't corn season, or you just don't want to fire up the grill, canned or frozen corn also work great.
To achieve that boost of grilled flavor when using canned or frozen corn you can use the following method. Drain and rinse the kernels (thaw if frozen). Heat a heavy duty skillet until fairly hot. Add the drained corn kernels and let cook, stirring every few minutes, until they begin to brown or char a little. Remove from heat and cool.
Is there a difference between white corn and yellow corn?
Some sources suggest that yellow corn is marginally healthier than white corn, as explained in this Epicurious article. Some claim yellow corn is sweeter, while others claim that white corn is sweeter. We hold to the belief that there's no taste difference between yellow and white corn - they are just different colors. The sweetness difference comes from the type and variety of corn. There are 3 main types of corn; normal-sugar, sugar-enhanced, or super-sweet, with different varieties grown within each of these types. In the U.S. we don't have a lot of choice in the type of corn we can purchase but the majority of corn on the cob available is of the super-sweet type with different varieties grown in this type family.

Grilling corn
Grilling corn for this recipe is simple. First, clean the corn. Remove the husk and silk from the ears of corn and give the corn cob a quick rinse. Second, place corn cobs on a HOT grill. If the grill is not hot enough it can take a very long time to get that nice char on the kernels. Rotate them every few minutes until you get the degree of char desired. Third, remove from the grill and cool until you can handle the corn. Now it's time to remove the kernels from the cob.
Removing kernels from the cob
- For just a few ears of corn we like to just use a cutting board. Simply hold the thin end of the corn in one hand and place the stem end on a cutting board. Carefully slide a sharp knife down the corn cob to remove the kernels.
- You can also do this with a small bowl placed upside down inside a larger bowl. Place the stem of the cob on the upside down bowl and cut the kernels off. The kernels will fall into the larger bowl.
- Using a bundt pan also works! Place the stem on the hole in the center of the pan and using a sharp knife, cut the kernels off. They will fall into the bundt pan.
How to make black bean and corn salsa

This recipe is so very easy and fast to make. In 4 easy steps you can have a fresh, delicious black bean corn salsa.
- Start by cleaning and grilling your corn. Then remove the kernels from the cob. NOTE: If using canned or frozen corn, thaw, rinse, and drain corn kernels.
- Mix the dressing ingredients in a container with a lid and shake to combine.
- Combine all the salsa ingredients into a mixing bowl and drizzle with the dressing. Stir to combine.
- Refrigerate until ready to serve.
Favorite substitutions
- Corn. We love this dish with fresh summer corn grilled on the BBQ. If no BBQ is handy add corn on the cob to a heavy duty skillet over high heat and continue to turn until you get a nice char on the kernels. This salsa is equally good with canned or frozen corn. To get a little of that char flavor in the canned or frozen corn kernels, drain and rinse the kernels (thaw if frozen). Heat a heavy duty skillet and add the drained corn kernels. Cook, stirring every few minutes, until they begin to brown or char a little. Remove from heat and cool.
- Spice level. Jalapeños vary in the level of heat so add more or less to fit your desired level of heat. Use Anaheim peppers to reduce the heat, serranos to increase the heat, or any combination of the three. See our Jalapeno Breakfast Casserole For a Crowd post for more information on jalapeños, spice levels, and Scoville Ratings.
- Touch of color. Use a diced tomato in place of, or in addition to, the red bell pepper.
- Dislike cilantro? Substitute parsley for the cilantro in the dressing.
- Make it heartier. Add some cooked, diced chicken, crumbled feta cheese, or diced avocado. NOTE: if using avocado we recommend adding this right before serving as the avocado may begin to turn brown from being exposed to the air.

Time saver and make ahead tips
For maximum time saving, opt for canned or frozen corn and omit the step of 'skillet charring'. Simply thaw, rinse, and drain the corn kernels. Prepare the dressing. Combine all the salsa ingredients in a bowl, add the dressing and stir to combine. This takes under 10 minutes if using canned corn.
To allow the flavors to blend, we recommend making this salsa up to a day in advance. We prefer this salsa on the drier side, so a quick stir before serving should be all that's needed. However, if you are turning this into a salad or a topping for chicken, fish, or pork you may consider doubling the dressing. Add half when preparing the salsa and then add more, as needed, before adding the salsa into the salad or as a protein topping.
How to serve this black bean corn salsa
- Serve as a snack or appetizer with tortilla chips.
- Spoon over the top of grilled chicken, pork, or fish to add extra flavor and texture.
- Top some chopped lettuce, tomatoes, avocados, and cucumbers for a delicious black bean and corn salad. Make some extra cilantro dressing to drizzle over the salad.
- Sprinkle over nachos for an extra burst of texture and flavor
- Add to tacos, burritos, or wraps for a delicious, fresh flavor boost.

Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
If you are within the FDA recommendations, store the salsa in an airtight container in the fridge for up to 3 days. If needed, freshen up with a drizzle of lime juice.
Some of our other favorite snacks and dips
Some common FAQ's
This recipe works great with fresh corn on the cob, canned corn, or frozen corn. Since there is no real flavor difference between white and yellow corn (see post above for more information) use whatever color you prefer and is available.
We don't recommend freezing this salsa. It is so fast and easy to put together and freezing it will take away some of its freshness and crisp texture.
That will depend on how spicy hot the jalapeños used are. You can increase the spicy heat by using more jalapeños or a serrano pepper. Make it less spicy hot by using Anaheim peppers instead of jalapeños.

📖 Recipe

Black Bean Corn Salsa
- Total Time: 20 minutes
- Yield: 2-3 cups salsa 1x
Description
Try this delicious black bean corn salsa for your next party! Serve with tortilla chips for a perfect snack or appetizer. Ready in under 30 minutes! Vegetarian. Gluten free.
Ingredients
DRESSING
- ½ lime, juiced (about 1 Tablespoon)
- 1 teaspoon white wine vinegar
- 2 teaspoons honey
- ¼ cup cilantro, chopped
- 2 Tablespoons olive oil
- Salt and pepper to taste
SALSA
- 3 ears corn on the cob (2 ½-3 cups of kernels)
- 1 red bell pepper
- 1 jalapeno pepper
- 1 medium shallot or ½ small white onion
- 1 15 ounce can black beans drained and rinsed
- Salt and pepper
Instructions
DRESSING
- Combine lime juice, white wine vinegar, honey, cilantro, olive oil, salt, and pepper in a jar with a lid.
- Shake until well blended.
- Set aside until ready to use.
SALSA
- Husk and remove the silk from the corn. Place on a hot grill and grill corn, turning every few minutes, until beginning to char.
- Remove corn from the grill and let sit until cool enough to handle. Carefully remove the corn kernels from the cob.
- Seed the red pepper and jalapeño pepper and dice each into small pieces.
- Peel the shallot or white onion and dice small.
- Add corn kernels, diced red pepper, diced jalapeños, diced shallot, drained black beans, salt, and pepper to a mixing bowl.
- Pour dressing over all the ingredients and stir to coat everything with the dressing.
- Refrigerate until ready to serve.
Notes
Substitutions. Use parsley instead of cilantro in the dressing. Add some diced tomatoes, cooked chicken, avocado, or crumbled feta cheese. Increase spice level with more jalapeños or use serrano peppers. Decrease spice level by using Anaheim peppers instead of jalapeños.
If no grill is handy add corn to a heavy duty skillet and turn until there is a nice char on the kernels. If using canned or frozen corn, drain or thaw kernels and add to a hot skillet and stir until you begin to see the kernels getting a nice color on them.
How to remove corn kernels. Once corn has cooled, place stem end on a flat surface and use a sharp knife to cut the kernels from the cob.
Make ahead of time. We like to make this early in the day or the day before and let it chill to blend the flavors.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dips and Spreads
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 69
- Sugar: 2.9 g
- Sodium: 254.2 mg
- Fat: 2.2 g
- Carbohydrates: 11 g
- Protein: 2.6 g
- Cholesterol: 0 mg
Mike says
This reminds me of 'Cowboy Caviar' and I absolutely loved it. Went through a whole bag of chips just so I could finish this salsa off, definitely making again just for myself even without guests!
Rhonda says
It's very similar to Cowboy Caviar and we love it. We make extra so we always have some for just us!