Grilled Mexican Street Corn and Black Bean Salsa Recipe

Grilled Mexican Street Corn and Black Bean Salsa is the perfect warm salsa to serve with tacos, enchiladas, or your favorite Mexican recipe.  I love to make this as a simple side dish for any Mexican meal.  Doubled this is a favorite for potlucks served with tortilla chips.

Or just open a bags of tortilla chips and grab a fresh lime margarita and dig in.


Grilled Mexican Street corn and Black Beans salsa

Grilled Mexican Street Corn and Black Bean Salsa

Course: Appetizer, Salsa, Sauce, side, Side Dish
Cuisine: Mexican, New Mexican, Tex-Mex
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 servings
Calories: 251 kcal
Author: Kelly D
The perfect side dish for your next Mexican meal or serve with tortilla chips and a cold margarita.


  • Oil for the grill grates
  • 6 ears corn in husks
  • 4 scallions
  • 1/2 red onion
  • 2 jalapeños seeded and finely diced
  • 1 red bell pepper
  • 1 1 poblano pepper
  • 2/3 cup sour cream
  • 1 t chipotle chili powder
  • 1/2 t cayenne pepper
  • 1 t cumin
  • 1 lime juiced
  • 2 limes cut in wedges
  • 1 clove garlic finely grated
  • 15 oz can black beans drained and rinsed
  • 1 1/2 cups grated Cojita cheese substitute Pecorino-Romano or grated Parmesan cheese if you can't find Cojita
  • Sea salt and freshly ground black pepper


  • 1 avocado fresh, diced
  • 2 tomatoes chopped
  • 1/4 cup cilantro fresh and roughly chopped
  • 1/4 cup Avocado Crema optional see recipe
  • 2 limes


  1. Soak corn in water for at least a 1/2 hour (or up to 4 hours) before grilling.
  2. Preheat a grill to high heat.
  3. Liberally oil the grates.
  4. Place corn, scallions, jalapeños, poblano pepper, and bell pepper directly on the grates to cook.
  5. Grill scallions for 2 to 3 minutes, turning to char.
  6. Grill peppers for 2 minutes per side for a total of 8 minutes until well charred.
  7. Grill corn for 10 minutes until charred
  8. Set vegetables aside to cool. Vegetables should still be warm when you put the salad together.
  9. While vegetables cool, mix sour cream, 1/2 cup Cojita cheese, chipotle chili powder, cayenne pepper, cumin, lime juice, 1 T cilantro, and garlic together in a medium bowl.
  10. Shuck corn and remove corn kernels from the cobs.
  11. Remove seeds and ribs from red, poblano, and jalapeños pepper and cut into small dice.
  12. Chop scallions into 1-inch pieces.
  13. Put all veggies into the bowl with the sour cream mixture and gently mix to combine
  14. Season with salt and pepper
  15. Sprinkle the remaining Cojita cheese over the salad.
  16. Top with the chopped cilantro, tomatoes, and diced avocado.

  17. Drizzle with avocado crema, if desired.
  18. Serve immediately, or refrigerate up to 6 hours until ready to serve.

Recipe Notes



Make Ahead Tip:

  • Grill veggies up to 2 days before and cool completely before tightly sealing them and refrigerating until ready to use.
  • Mix sour cream and cheese mixture just prior to serving.
  • Top with avocado, cilantro, and tomato just prior to serving.



Nutrition Facts
Grilled Mexican Street Corn and Black Bean Salsa
Amount Per Serving
Calories 251 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 24mg 8%
Sodium 447mg 19%
Potassium 610mg 17%
Total Carbohydrates 28g 9%
Dietary Fiber 7g 28%
Sugars 7g
Protein 12g 24%
Vitamin A 25.7%
Vitamin C 71.8%
Calcium 23.3%
Iron 11.2%
* Percent Daily Values are based on a 2000 calorie diet.


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