Sign up here to get our free newsletter

Sign up here to get our free newsletter


The easy way to make roasted corn & black bean salsa

Roasted corn and black bean salsa

With summer upon us, there are so many things I’m dying to grill. Alas! I don’t have access to a barbecue grill at my new place. That being said, I’m always one for improvisation.

One of my go-to summer dishes is a grilled corn and black bean salsa. Full of flavor and fresh ingredients, this corn salsa recipe has been a staple in my home for years. Determined to recreate it to the best of my abilities, I used my oven to roast the corn, garlic, and jalapeños, and the result — though different — was every bit as delicious!

This colorful, idyllic summer recipe is easy to make, and could even double as a chilled side salad! It has all those wonderful summer flavors: tangy, spicy, garlicky, smoky and sweet.

Roasted corn and black bean salsa


  • 4 ears white corn, husks removed
  • 1-2 jalapeños, sliced and seeded if desired
  • 4 small cloves of garlic, skin on
  • 2 Tbsp. olive oil
  • Salt and pepper
  • 1/4 tsp. cumin
  • 1/4 tsp. smoked paprika
  • 1 can black beans, drained and rinsed
  • 1 ½ cups cherry tomatoes, halved or quartered
  • 3/4 up diced red onion
  • 1/3 cup chopped cilantro
  • 2-3 limes
  • Avocado for serving, optional


  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Place corn, jalapeños, and garlic on baking sheet and drizzle with olive oil.
  3. Season with cumin, paprika, and salt and pepper.
  4. Bake for about 30-45 minutes, rotating corn every 10 minutes or so.
  5. Allow veggies to cool before handling.
  6. In a large bowl use a knife to remove corn from cob.
  7. Mince jalapeños and peel and mince garlic.
  8. Combine corn with beans, tomatoes, onion, cilantro, juice from one lime, garlic, salt, pepper, and jalapeños. (Try adding half of the jalapeños if you don't want it too spicy.)
  9. Mix well.
  10. Taste test and add more lime juice, jalapeño, or salt and pepper if needed.
  11. Cover and refrigerate for about 30 minutes to allow flavors to develop.
  12. Serve with corn chips and enjoy!

Here are some more corn recipes you might like:

Join the party

See original, joy-evoking articles & videos to help you celebrate the everyday, and take your holiday traditions to the next level!

Subscribe now to get

our free newsletter