Nothing says summer like a spicy black bean salsa with street corn. This salsa is incredibly versatile – use in its simplest form as a salsa or dip, or go all in and use as an enchilada filling. Or, find the middle ground with a healthy bean salad featuring rice and a fresh cilantro lime dressing.
Ingredients
This black bean salsa with street corn is super simple, you’ll only need a few things.
First, you’ll need some canned beans. I like one can of black beans and one of white beans. At minimum, they should be drained and rinsed. To do this, place beans into a strainer, and rinse with water until it runs clear.
If you’re feeling feisty, you could stew your black beans with a couple dried chipotle peppers or some chipotle powder for extra heat. When you’re happy with your beans, add to a medium mixing bowl.
Next, you’ll need some fresh salsa. Make your own, or better yet, buy fresh salsa some from the store! I like spicy food, so I went for medium. Start with half a cup.
Then, dice up a fresh jalapeno. Reserve a couple teaspoons for your corn. Skip this step if you’re not a fan of spicy food, or replace with finely chopped bell pepper for sweetness.
Finally, prepare the charred corn. You can, of course, skip the charring step, but it adds a nice smokey flavor. You have a few options for corn:
- Canned: drain and rinse
- Frozen: defrost in microwave
- Fresh: remove from the cobb
Once your corn is prepped, you’ll need a nonstick skillet, a little bit of cooking oil (such as grapeseed, which has a high smoking point), salt, pepper, a little jalapeno, and a couple drops of agave. Add corn to pan with oil on medium heat, and stir every couple mins. When the corn starts to stick, add the jalapeños. Scrape up those bits from the bottom (that’s where all the flavor is!), and keep going until the kernels start to brown. Remove from heat, add a drop or two of agave and add to bowl with other ingredients.
Frequently asked questions
But Eliza…
What can I use instead of a nonstick skillet? If you have a grill, feel free to char the corn on the cob. Let cool for 5-10 minutes until you can comfortably handle, and remove kernels from the cob. This video has some great tips.
How do I chop the jalapeno? First, if you have gloves, wear them. There is nothing worse than touching something spicy, then rubbing your eye. Avoid this at all costs.
- First, remove the the top of the jalapeno.
- Then slice lengthwise like a hotdog. If your pepper is large, slice again into quarters.
- Remove the seeds and spongey white parts.
- Placing the smooth side on the cutting board, slice into thin matchsticks.
- Line up your matchsticks, and chop into tiny little squares.
- Once your jalapenos have reached their final destination, wash your hands with soap, and try to avoid touching your face. Easy, right?
What do I serve with this black bean salsa? Tortilla chips are perfect for dipping, but you could also serve as a side dish. It’s also great on a salad with some rice and a cilantro lime dressing or on tacos. Or go all-in with enchiladas. So many possibilities!
How do I store it? Cover and store in the refrigerator for up to 5 days.
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Street corn bean salsa
Ingredients
Salsa
- 1 can black beans
- 1 can white beans
- 1 cup fresh corn kernels (canned or frozen corn kernels work as well. See tips above)
- ½ cup fresh salsa
- Juice of ½ lime
- 1 jalapeno diced (optional)
Pantry:
- Salt
- Pepper
- Agave
- Grapeseed oil
Instructions
1. Prepare corn: remove fresh corn from cob, drain and rinse canned corn, or defrost frozen corn. In a nonstick skillet on medium heat, add a splash of grapeseed oil before the corn. Add a pinch of salt and pepper, and stir every couple mins until it starts to stick and brown. Then, add 1 Tbsp of diced jalapeno and cook for 1 more minute. Remove from heat and add agave if desired. Place into a medium mixing bowl.
2. Prepare beans: place beans into a strainer and rinse until water runs clear. Add beans to mixing bowl with the corn.
3. Mix it: add the remaining ingredients – jalapeno, salsa and lime juice – to the mixing bowl and gently stir to combine. To store, cover and refrigerate for up to 5 days.
4. Serve: serve with tortilla chips, on top of a salad, or as an enchilada filling. Enjoy!
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