20-Minute Fresh Corn and Black Bean Salsa
Bright, zesty salsa combining charred corn, black beans, and fresh cilantro with lime juice and a hint of heat from jalapeños. The mix of chopped and pureed tomatoes creates layers of flavor. Serve with tortilla chips, over grilled fish or chicken, or alongside tacos and quesadillas. This version balances sweetness from corn with savory cumin and the cooling effect of cilantro, best made ahead to let flavors meld overnight.
Ingredients
- 3 cup corn kernels, cooked, from about 3 ears
- 3 medium tomatoescanned diced tomatoes (14.5 oz)+zest of 1 lime+1 tablespoon chopped fresh cilantro1:1 approxsubstitution
loses integrated lime-cilantro flavor
- ½ Vidalia onion, cut into chunks
- ½ red onion, cut into chunks
- 1 jalapeno chile peppers, seeded and ribs removed
- 2 clove garlic
- 10 ounce canned Mexican-style diced tomatoes with lime and cilantro (Rotel), undrained
- 1 tablespoon granulated sugar
- ¼ teaspoon cumin
- 1 lime, zest and juice
- ¼ cup fresh cilantro, packed, plus extra leaves for garnish
- kosher salt, to taste
- freshly cracked black pepper, to taste
- 15 ounce canned black beans, drained and rinsed
- 1 green onion, sliced
Instructions
- 1
Combine corn kernels in a large bowl.
- 2
Pulse onions, jalapeno, and garlic in food processor about 4 times until chunky.
- 3
Coarsely chop two tomatoes and pulse with the onion mixture about 3 times.
- 4
Add this mixture to the corn.
- 5
Puree the remaining tomato and combine with Rotel tomatoes, sugar, cumin, lime zest, lime juice, and cilantro.
- 6
Stir this into the corn mixture.
- 7
Add salt, pepper, drained black beans, and green onion; toss to combine.
- 8
Cover and refrigerate overnight or up to 24 hours, stirring occasionally.
- 9
Taste and adjust seasonings before serving.
Tips
Pulse ingredients in stages to maintain texture: chunky chopped pieces contrast with the smooth pureed tomato base.
Make this salsa a day ahead; overnight refrigeration allows cumin and lime to fully infuse the corn and beans.
Start with 1 jalapeño if heat-sensitive; add more until you reach desired spice level.
Good to Know
Cover and refrigerate up to 5 days. Flavors are best within 24-48 hours; acidity from lime and cilantro soften after 3 days.
Make up to 24 hours ahead. Stir occasionally while chilling so beans and corn distribute evenly. Flavors develop and meld overnight.
Serve chilled with tortilla chips. Use as a topping for grilled fish, chicken, or carnitas. Spoon alongside tacos, quesadillas, or burrito bowls.
Common Mistakes
Skip pulsing in stages to avoid mushy, over-processed salsa; maintain distinct textures between chunky and pureed components.
Don't skip overnight chilling; rushed assembly loses the integrated lime and cumin notes that define this recipe.
Substitutions
hotter; adjust to taste
loses integrated lime-cilantro flavor
FAQ
Can I make this salsa without fresh corn?
Yes, frozen corn works well when thawed and drained. Canned corn is acceptable but less sweet and can be watery; drain thoroughly. The fresh-corn texture is ideal, but alternatives won't ruin the dish.
How long can I keep this salsa?
Refrigerated in an airtight container, this keeps 5 days. Best flavor is within 24-48 hours; after 3 days cilantro flavor fades and lime acidity softens the beans slightly. Freeze up to 3 months (texture becomes softer upon thaw).
What if I don't have Rotel tomatoes?
Substitute one 14.5 ounce can diced tomatoes, then add zest of 1 lime and 1 tablespoon chopped fresh cilantro to the mixture. You'll lose the integrated lime-cilantro flavor but the result stays fresh and bright.