Charred Corn and Black Bean Salsa
Crunchy, fresh sweet corn is the star of Charred Corn and Black Bean Salsa. With black beans for depth, and a plethora of fresh veggies bringing brightnesses and heat, this salsa is great for a crowd and easy enough to make for a weeknight dinner.
Ingredients
- 2 ears fresh corn shucked
- 15 ounce can of black beans drained, rinsed, and dried
- 1 jalapeño minced
- 1 large tomato small diced
- 1 medium red onion small diced
- ¼ cup chopped cilantro
- 1 lime juiced
- 1 teaspoon kosher salt
- ¼ teaspoon cracked black pepper
Instructions
- In a large bowl and with a sharp knife, cut the kernels off each corn cob. Add the corn to a large saute pan. Wipe out the bowl and set aside.
- Place the pan over medium-high heat. Saute the corn, stirring frequently, until kernels start to char and blacken, but not burn.
- Remove pan from heat and add corn to bowl. Let cool slightly.
- Add remaining ingredients to the bowl and toss to combine. Salsa can be served immediately or stored in an airtight container in the refrigerator for about 7-10 days.