Fire Roasted Corn Salsa


Fire Roasted and Corn? Sign me up for a spot at your dinner table!


While this isn’t a main dish or entrée  recipe, you’ll definitely be able to find a way to slip this in to a ton of different meals- use it to top a burger, or add to a burrito, maybe garnish a chili, or just use it as what it is: a salsa!

I’ve wrote it before and I’m writing it again, but Spencer. Loves. Salsa.

It’s his favorite thing to dip chips into, and the beauty of salsa is that there are SO many different variations and even more flavor profiles! Sweet, savory, spicy- you name it! This particular recipe has black beans and fire-roasted corn which lends itself to a mouth-watering, completely addicting savory salsa.


Try it out and let us know what you think!


What you will need:

  • Corn on the Cob
  • Canned Black Beans
  • Roma Tomatoes
  • Jalapenos
  • Fresh Cilantro
  • Red Onion
  • Cumin
  • Salt
  • Pepper


Fire-Roasted Corn Salsa

A Southwestern take on salsa, this black bean and fire-roasted corn salsa is mouthwateringly delicious!
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Appetizer, Condiment, Snack


  • Grill


  • 5 ears Corn on the Cob
  • 15 oz Canned Black Beans
  • 2 Roma Tomatoes
  • 1 Medium Jalapeno
  • 1/4 cup Chopped Fresh Cilantro
  • 1/2 Large Red Onion
  • 1 Tbsp Cumin
  • Salt and Black Pepper to taste


  • Light your grill. Place 5 ears of corn (shucked) on the grill and rotate periodically until there is a nice char on the majority of the corn. (Pictured above) Remove from the grill and let the corn cool down.
  • While the corn is cooling down, dice your onion (How to Dice and Onion), tomatoes, and jalapenos and add to a large bowl. Set aside.
  • Using a knife and holding one end of your corn upright, slice down along the cob removing the kernels. Repeat around the entire cob until all 5 ears of fire-roasted corn have been sliced. Add the kernels to your bowl.
  • Chop your cilantro, add to the bowl, and finish with your Cumin and salt and pepper to taste. Mix all the ingredients together, cover, and let sit in the refrigerator for a few hours or overnight to allow everything to marry.
  • Serve cold and enjoy!


If you'd like to season your corn (however you like) do that prior to placing on the grill.
Keyword Black Bean, Corn, Fire Roasted, Salsa

Leave a Reply

A Baker and Her Chef © Copyright 2020. All rights reserved.
%d bloggers like this: