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 Bean Salsa
- 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
Soak corn in water for at least a 1/2 hour (or up to 4 hours) before grilling.
Preheat a grill to high heat.
Liberally oil the grates.
Place corn, scallions, jalapeños, poblano pepper, and bell pepper directly on the grates to cook.
Grill scallions for 2 to 3 minutes, turning to char.
Grill peppers for 2 minutes per side for a total of 8 minutes until well charred.
Grill corn for 10 minutes until charred
Set vegetables aside to cool. Vegetables should still be warm when you put the salad together.
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.
Shuck corn and remove corn kernels from the cobs.
Remove seeds and ribs from red, poblano, and jalapeños pepper and cut into small dice.
Chop scallions into 1-inch pieces.
Put all veggies into the bowl with the sour cream mixture and gently mix to combine
Season with salt and pepper
Sprinkle the remaining Cojita cheese over the salad.
Top with the chopped cilantro, tomatoes, and diced avocado.
Drizzle with avocado crema, if desired.
Serve immediately, or refrigerate up to 6 hours until ready to serve.
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.
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