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Best Grilled Corn and Black Bean Salsa for Labor Day BBQ

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This grilled corn and black bean salsa is the perfect side dish for your Labor Day BBQ. Charred corn, hearty black beans, and a bright lime dressing come together for a smoky, sweet, and tangy salsa that’s a crowd-pleaser.

Ingredients

Scale
  • 4 ears of corn, husked
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 red bell pepper, finely diced
  • 1/2 cup red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup extra-virgin olive oil
  • Juice of 2 limes (about 3 tablespoons)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your grill to medium-high heat (about 400-450°F). Husk the corn and remove all the silk. Drizzle the ears with a little olive oil and rub it all over.
  2. Grill the corn for 10-12 minutes, turning every 2-3 minutes, until the kernels are charred in spots and deep golden.
  3. Let the corn cool slightly, then cut the kernels off the cob. Stand each ear on its end inside a large bowl and use a sharp knife to slice the kernels off from top to bottom. Rotate the ear as you go. You should get about 2 1/2 to 3 cups of corn kernels.
  4. While the corn is cooling, dice the red bell pepper and red onion into small, uniform pieces (about 1/4 inch). Mince the jalapeño, removing the seeds and membranes if you want less heat. Chop the cilantro.
  5. Make the dressing: In a small bowl or mason jar, whisk together the olive oil, lime juice, cumin, smoked paprika, salt, and pepper. If using a jar, screw on the lid and shake vigorously until combined.
  6. In a large bowl, combine the grilled corn, black beans, diced bell pepper, red onion, jalapeño, and cilantro. Pour the dressing over the top and gently fold everything together until evenly coated.
  7. Taste and adjust seasoning with additional salt, lime juice, or cumin as needed.
  8. Let the salsa rest for at least 15 minutes before serving to allow flavors to meld. Serve at room temperature.

Notes

For best flavor, let the salsa rest for at least 15 minutes before serving. It can be made a day ahead and refrigerated; bring to room temperature before serving. If you don’t have a grill, you can use a grill pan on the stovetop or roast the corn under the broiler.

Nutrition

Keywords: grilled corn salsa, black bean salsa, Labor Day BBQ, summer salsa, vegan salsa, gluten-free salsa

Find it online: https://spoonluma.com/best-grilled-corn-and-black-bean-salsa-for-labor-day-bbq/