Best 3 Roasted Corn And Black Bean Salsa Recipes

Indulge your taste buds with a vibrant and flavorful Roasted Corn and Black Bean Salsa, bursting with the essence of summer. This delectable salsa combines the smoky sweetness of roasted corn, the earthy richness of black beans, the freshness of juicy tomatoes, and a zesty blend of spices. It's a symphony of flavors that will elevate any dish, from tacos and burritos to grilled meats and fish. This article offers three variations of this tantalizing salsa: a classic Roasted Corn and Black Bean Salsa, a spicy Chipotle Roasted Corn Salsa, and a refreshing Mango Roasted Corn Salsa. Each variation brings a unique twist to the original, catering to diverse palates and preferences.

The classic Roasted Corn and Black Bean Salsa is a timeless recipe that showcases the natural flavors of its ingredients. The Chipotle Roasted Corn Salsa adds a smoky heat that lingers on the palate, while the Mango Roasted Corn Salsa introduces a tropical sweetness that perfectly complements grilled dishes. With its vibrant colors and bold flavors, this Roasted Corn and Black Bean Salsa is sure to become a staple in your kitchen, adding a burst of freshness and flavor to every meal.

Check out the recipes below so you can choose the best recipe for yourself!

OVEN-ROASTED CORN AND BLACK BEAN SALSA

Oven-Roasted Corn and Black Bean Salsa image

This is a great oven-roasted salsa recipe that utilizes fresh tomatoes and sweet corn. Great for that end-of-the- summer overabundance of tomatoes! My family is a big fan of salsa so this recipe makes a large batch.

Provided by Stephanie Ferguson

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 2h50m

Yield 16

Number Of Ingredients 9

Ingredients

4 ears sweet corn
2 tablespoons olive oil
6 large tomatoes, chopped
2 (15 ounce) cans black beans, rinsed and drained
1 large onion, diced
2 jalapeno peppers, finely chopped
⅓ cup chopped fresh cilantro
4 tablespoons lime juice
3 cloves garlic, finely diced

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet.
Roast in the preheated oven, checking frequently, for 20 to 25 minutes.
Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine.
Remove corn from the oven and stir into salsa. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 17.3 g, Fat 2.3 g, Fiber 5.4 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 211.8 mg, Sugar 3.1 g

ROASTED CORN AND BLACK BEAN SALSA

Roasted Corn and Black Bean Salsa image

Sometimes I'll turn this into individual appetizers by putting a spoonful of salsa in a tortilla chip scoop, then topping with a small dollop of sour cream.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 3 cups.

Number Of Ingredients 11

Ingredients

2 cups frozen corn, thawed and undrained
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/4 cup vegetable oil
2 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
Dash salt
1 can (15 ounces) black beans, rinsed and drained
1 tablespoon minced fresh cilantro
Tortilla chips

Steps:

In a small bowl, combine the corn and peppers. In another bowl, whisk the oil, garlic, cumin, chili powder and salt. Drizzle over vegetables and toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 10-15 minutes or until peppers are tender. Cool slightly. Transfer to a serving bowl; stir in the black beans and cilantro. Serve with tortilla chips.

Nutrition Facts : Calories 96 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 83mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

BLACK BEAN AND ROASTED CORN SALSA

Black Bean and Roasted Corn Salsa image

Try our NEW recipes for our NEW line of Seasoned Steamers. Deliciously seasoned Honey Roasted Sweet Corn mixed into a healthy salsa for easy eating with tortilla chips.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 1h20m

Yield 32

Number Of Ingredients 11

Ingredients

1 bag (11.8 oz) frozen honey roasted sweet corn
1 can (15 oz) black beans, drained, rinsed
1/2 cup chopped plum (Roma) tomato (1 small)
1 medium jalapeño chile, seeded, finely chopped (about 1 tablespoon)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon lime juice
roasted veggie zesty Cheddar tortilla chips, if desired

Steps:

Cook corn as directed on bag; cool 10 minutes.
Meanwhile, in large bowl, mix remaining ingredients except tortilla chips. Stir in corn; mix well. Cover; refrigerate 1 hour to blend flavors.
Serve with tortilla chips.

Nutrition Facts : Calories 35, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 0 g, TransFat 0 g

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salsa.
Roast the corn before adding it to the salsa. This will give it a slightly smoky flavor.
Use a variety of beans in your salsa. This will add different flavors and textures.
Be sure to chop the vegetables finely. This will help them to blend well with the other ingredients.
Season the salsa to taste. Add salt, pepper, and other seasonings as desired.
Serve the salsa immediately or store it in the refrigerator for later use.

Conclusion:

This roasted corn and black bean salsa is a delicious and versatile dish that can be enjoyed as a dip, topping, or side dish. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful snack or appetizer, give this salsa a try!