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Corn Salsa
准备:
15
minutes
mins
Cook:
15
minutes
mins
Total Time:
30
minutes
mins
Yield:
9
servings
课程:
Appetizer
Cuisine:
Mexican
Calories:
65
kcal
Author:
Jessica Gavin
Easy corn salsa recipe with avocado and black beans. Made with either canned or grilled corn for an easy appetizer that goes perfect with tortilla chips.
Ingredients
▢
4
ears of corn
▢
1
cup
(
143
g
)
diced tomatoes
¼-inch dice
▢
1
cup
(
160
g
)
black beans
canned, rinsed and drained
▢
1
teaspoon
(
3
g
)
minced garlic
▢
½
cup
(
3
g
)
cilantro leaves
chopped
▢
1
tablespoon
(
10
g
)
minced jalapeño
▢
¼
teaspoon
kosher salt
▢
½
cup
(
66
g
)
diced avocado
¼-inch dice
▢
2
tablespoon
(
30
ml
)
lime juice
▢
black pepper
as needed for seasoning
Instructions
Preheat grill over high heat at about 400 to 450ºF (204 to 232ºC).
Carefully grease the cooking grates with the oil using a paper towel and tongs.
Remove the husk except for one layer and remove the silk.
Add the corn to the grill and cover, cook for 8 to 12 minutes, flipping every 2 to 3 minutes to char each side. Transfer to a plate and cool.
Once cool to the touch cut the corn kernels off of the cob with a chef's knife.
In a medium bowl combine corn, tomatoes, black beans, garlic, cilantro, jalapeño and salt.
Add avocado and lime juice, stir gently to combine.
Taste and add more salt or pepper as desired.
Notes
Recipe Yield
: 4 1/2 cups
Serving Size
: 1/2 cup
Four ears of corn should yield about
2 cups of kernels (286g, 10 ounces).
Nutrition
Calories:
65
kcal
|
Carbohydrates:
13
g
|
Protein:
3
g
|
Sodium:
73
mg
|
Potassium:
230
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
165
IU
|
Vitamin C:
6.4
mg
|
Calcium:
13
mg
|
Iron:
0.9
mg
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