Roasted corn and black bean salsa

Roasted corn and black bean salsa



  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!

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