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Southwestern Corn And Tomato Salsa

Southwestern corn and tomato salsa with golden charred corn and ruby red tomatoes, tossed with black beans for a hearty bite. Finished with lime and cumin, then chilled briefly so the smoky char and bright flavors meld.
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Prep Time 15 minutes
Cook Time 5 minutes
chilling 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

corn kernels, charred
  • 2 cup corn kernels
tomatoes, diced
  • 2 cup tomatoes
black beans, drained
  • 1 can (15 oz) black beans Rinse well under cold water to remove excess starch before adding to the salsa.
red onion, diced
  • 0.5 red onion
jalapeño, minced
  • 1 jalapeño
cilantro, chopped
  • 0.25 cup cilantro
lime juice
  • 2 tbsp lime juice
cumin
  • 1 tsp cumin
Salt, to taste
  • 0.25 tsp salt Add to taste.

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Heat a dry cast iron skillet over high heat and char the corn kernels until lightly blackened, about 3–5 minutes. Stir occasionally so the kernels blister evenly.
Build the salsa
  1. Combine the charred corn, diced tomatoes, and drained black beans in a large bowl and toss to distribute the corn. You should see bright tomatoes and dark beans throughout.
  2. Stir in the diced red onion and minced jalapeño until evenly speckled. Pause to check that the onion pieces are not clumped.
  3. Add the chopped cilantro, lime juice, and cumin, then toss again to coat everything. The mixture should look glossy and fragrant.
  4. Season with salt to taste and toss once more. Stop when the flavor pops without tasting flat.
Chill and serve
  1. Cover and chill the salsa for at least 15 minutes so the flavors meld. Serve cold for the best smoky-char and lime balance.

Notes

Pro tip: char the corn in a single, hot layer and avoid overcrowding so you get real blackened spots instead of steaming. Store covered in the refrigerator up to 3 days; flavors typically improve after a few hours. Freezing isn’t recommended because tomatoes can soften and release extra liquid. For a dairy-free option, this recipe is naturally dairy-free; for lower heat, use half a jalapeño or remove the seeds.