What is the best corn to use for the black bean and corn salsa?

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.

Can you freeze corn and black bean salsa?

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.

Is this corn and bean salsa spicy?

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.

Black Bean Corn Salsa - Appetizer Bliss

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

Scale

DRESSING

1/2 lime, juiced (about 1 Tablespoon)
1 teaspoon white wine vinegar
2 teaspoons honey
1/4 cup cilantro, chopped
2 Tablespoons olive oil
Salt and pepper to taste

SALSA

3 ears corn on the cob (2 1/2-3 cups of kernels)
1 red bell pepper
1 jalapeno pepper
1 medium shallot or 1/2 small white onion
1 15 ounce can black beans drained and rinsed
Salt and pepper

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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