Roasted Corn Salsa

Roasted Corn Salsa
This colorful and flavorful spin on a salsa will liven up any party! You might want to double the recipe, it goes fast.
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  1. Kernels from 2 ears of fresh corn
  2. 1/2 cup black beans, rinsed and drained
  3. 1/2 pint cherry tomatoes, cut in half
  4. 1/2 cup finely chopped red onion
  5. 1 avocado, diced
  6. 1 bunch fresh cilantro, chopped
  7. 2 ounces Queso Fresco
  8. juice of 2 limes
  9. 1/2 teaspoon honey
  10. 1/2 teaspoon cumin
  11. salt
  12. pepper
  13. 1/4 cup vegetable oil
  1. In a pan over medium high heat add a drizzle of oil and the fresh corn kernels. Saute them for about 3-4 minutes, just until the raw flavor is cooked out. Add them to a bowl and let it cool
  2. To the corn add the black beans, cherry tomatoes, red onion, avocado, cilantro, and Queso Fresco. Give it a good mix to combine
  3. In a small bowl add the lime juice, honey, salt, pepper, and cumin. Mix together until the honey is dissolved and then add the oil. Stir to combine and add it to the salsa
  4. Mix together and serve with chips. This also could be a delicious side dish. Happy Summer!
Everyday Gourmet with Blakely

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Roasted Corn Salsa

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