Cilantro Grilled Corn and Black Bean Salsa

Here is my favorite grilled corn and black bean salsa recipe, with smoky charred corn, fresh cilantro, a bit of heat from jalapeños, and a bright lime dressing that brings everything together.

This salsa is what I make whenever we’re hosting a backyard barbecue or taco night. It’s always the first thing to disappear from the table, and I usually double the recipe because everyone goes back for seconds. Perfect with chips, on tacos, or straight from the bowl with a spoon!

What Kind of Corn Should I Use?

Fresh corn on the cob is definitely the way to go for this salsa since you’ll be grilling it to get that smoky, charred flavor. Look for ears with bright green husks that feel slightly damp and kernels that are plump and tightly packed together. If fresh corn isn’t in season or you’re in a pinch, you can use frozen corn kernels – just thaw them completely and pat them dry before grilling. To grill frozen corn, spread the kernels on a grill pan or skewer them so they don’t fall through the grates, and you’ll still get some nice caramelization and smoky notes.

Options for Substitutions

This salsa is pretty forgiving, so feel free to make a few swaps based on what you have:

• Grilled corn: If you can’t grill the corn, you can roast it in a hot oven (450°F) for about 20 minutes, turning occasionally, or even char it in a dry skillet over high heat. Frozen corn works too – just thaw it and dry it well before cooking.
• Hatch green chile: Hatch chiles have a short season, so if you can’t find them, use poblano peppers or canned green chiles. Poblanos will need to be roasted and peeled just like Hatch chiles.
• Black beans: Pinto beans or kidney beans work well here. You can also use a mix of beans if that’s what you have on hand.
• Red jalapeno or Fresno chile: Regular green jalapenos are a fine substitute. If you want less heat, use a mild red bell pepper instead, or just skip this ingredient altogether.
• Scallions: Red onions or shallots are listed as alternatives and work great. Just soak chopped red onions in cold water for 10 minutes to mellow the sharpness, then drain well before adding.
• Cilantro: If you’re not a cilantro fan, try fresh parsley or a mix of parsley and mint for a different but still fresh flavor.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling corn is not drying it thoroughly after shucking, which creates steam instead of those beautiful char marks you want – pat the ears completely dry with paper towels before placing them on the grill.

Overcooking the corn is another common error that leads to tough, chewy kernels, so aim for just 8-10 minutes total, turning every few minutes until you see light charring on all sides.

When cutting the corn off the cob, stand the ear upright in a large bowl to catch all the kernels and slice downward close to the cob but not so close that you get tough bits – this also prevents corn from flying all over your kitchen.

Finally, don’t add the lime juice and salt too early, as this can make your salsa watery and cause the beans to break down, so mix everything else first and add the lime juice and seasoning right before serving for the freshest flavor.

What to Serve With Grilled Corn and Black Bean Salsa?

This salsa is perfect for scooping up with tortilla chips as an appetizer, but it’s also great as a topping for grilled chicken, fish tacos, or steak. I love piling it on top of a burrito bowl with rice, lettuce, and some sour cream for a complete meal. You can also use it as a fresh topping for quesadillas or nachos, or even mix it into scrambled eggs for a breakfast twist. If you’re firing up the grill anyway, throw on some chicken breasts or shrimp and let this salsa do all the heavy lifting for flavor.

Storage Instructions

Store: This salsa keeps really well in the fridge for up to 5 days in an airtight container. The flavors actually get better after sitting for a few hours, so it’s great to make ahead for parties or meal prep. Just give it a good stir before serving since the lime juice might settle at the bottom.

Serve: I like to let the salsa sit at room temperature for about 15 minutes before serving to bring out all those fresh flavors. If it seems a bit dry after storing, just squeeze a little extra lime juice over it and toss everything together.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-450
• Protein: 15-20 g
• Fat: 3-6 g
• Carbohydrates: 70-80 g

Ingredients

• 3 ears corn (husked and grilled until slightly charred)
• 2 1/2 cups black beans (rinsed and drained)
• 1/2 cup green chiles
• 1 red jalapeno (seeded and finely diced)
• 1/3 cup scallions (finely chopped)
• 1/2 cup cilantro (chopped)
• 3 limes (juiced, for approximately 6 tablespoons)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper

Step 1: Prepare the Mise en Place

• 2 1/2 cups black beans
• 1/2 cup green chiles
• 1 red jalapeno
• 1/3 cup scallions
• 1/2 cup cilantro
• 3 limes

While your grill preheats to medium-high heat, prepare all your ingredients so you can work quickly once the corn is cooked.

Rinse and drain the black beans in a colander, then set aside.

Seed and finely dice the red jalapeno, finely chop the scallions and cilantro, and roughly chop the green chiles.

Juice the limes to get about 6 tablespoons of fresh juice.

Having everything ready will make assembly seamless and ensure the salsa comes together at peak freshness.

Step 2: Grill and Process the Corn

• 3 ears corn

Place the husked corn ears directly on the grill grates and cook for about 8-10 minutes, rotating occasionally, until the kernels are tender and develop light char marks.

This caramelization adds essential smoky depth to the salsa.

Once cooked, let the corn cool for a minute, then stand each ear upright on a cutting board and carefully slice the kernels off the cob using a sharp knife, working from top to bottom.

I find the easiest method is to rest the cob in a shallow bowl to catch the kernels and any juices that escape—those juices add flavor to the final dish.

Step 3: Combine and Season the Salsa

• grilled corn kernels from Step 2
• rinsed and drained black beans from Step 1
• prepared green chiles from Step 1
• prepared red jalapeno from Step 1
• prepared scallions from Step 1
• prepared cilantro from Step 1
• fresh lime juice from Step 1
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

In a large mixing bowl, combine the grilled corn kernels from Step 2 with the prepared black beans, green chiles, jalapeno, scallions, and cilantro from Step 1.

Pour the fresh lime juice over the mixture and drizzle with olive oil.

Sprinkle the ground cumin, salt, and black pepper over everything, then gently toss until all ingredients are evenly distributed and the flavors are well combined.

I like to taste a spoonful at this point and adjust the lime juice or salt as needed—the salsa should be bright and balanced with a gentle kick from the jalapeno.

Cilantro Grilled Corn and Black Bean Salsa

Delicious Cilantro Grilled Corn and Black Bean Salsa recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 cups of salsa

Calories: 400

Ingredients Method

Ingredients

  

• 3 ears corn (husked and grilled until slightly charred)
• 2 1/2 cups black beans (rinsed and drained)
• 1/2 cup green chiles
• 1 red jalapeno (seeded and finely diced)
• 1/3 cup scallions (finely chopped)
• 1/2 cup cilantro (chopped)
• 3 limes (juiced, for approximately 6 tablespoons)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper

Method

 

1. While your grill preheats to medium-high heat, prepare all your ingredients so you can work quickly once the corn is cooked. Rinse and drain the black beans in a colander, then set aside. Seed and finely dice the red jalapeno, finely chop the scallions and cilantro, and roughly chop the green chiles. Juice the limes to get about 6 tablespoons of fresh juice. Having everything ready will make assembly seamless and ensure the salsa comes together at peak freshness.
2. Place the husked corn ears directly on the grill grates and cook for about 8-10 minutes, rotating occasionally, until the kernels are tender and develop light char marks. This caramelization adds essential smoky depth to the salsa. Once cooked, let the corn cool for a minute, then stand each ear upright on a cutting board and carefully slice the kernels off the cob using a sharp knife, working from top to bottom. I find the easiest method is to rest the cob in a shallow bowl to catch the kernels and any juices that escape—those juices add flavor to the final dish.
3. In a large mixing bowl, combine the grilled corn kernels from Step 2 with the prepared black beans, green chiles, jalapeno, scallions, and cilantro from Step 1. Pour the fresh lime juice over the mixture and drizzle with olive oil. Sprinkle the ground cumin, salt, and black pepper over everything, then gently toss until all ingredients are evenly distributed and the flavors are well combined. I like to taste a spoonful at this point and adjust the lime juice or salt as needed—the salsa should be bright and balanced with a gentle kick from the jalapeno.