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Home Recipe Index Appetizers

Roasted Corn and Black Bean Salsa

★★★★★ 5 /5 Updated: 7/9/22
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Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies! Last week, while our little ones were at preschool together, Polly and I spent the four quick morning hours making, canning, and freezing Roasted Corn Salsa. We actually walked away from the whole project with two versions of corn salsa recipe. This particular one is for freezing for later or eating fresh now. We’ll link to another canned version next week when Polly teaches a reluctant learner (that’s me) and you how to can using a water bath. Get excited! The #1 thing I love about this Roasted Corn Salsa is that my kids love it! It’s sweet with a hint of heat, which makes it palatable and delicious for all ages. I’m planning to try it tomorrow for lunch with some fresh avocado tossed with it. (This may or may not make the third day in a row I’ve eaten it at noon.) I might even hit it with a little extra squeeze of lime. Cue mouth watering. Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies! The #2 thing I heart about this Roasted Corn Salsa is that it’s freezable. I’ve also been handing them to friends and family left and right. To thaw this frozen Roasted Corn Salsa, simply set it in the refrigerator overnight. One of the keys to the depth of flavor in this recipe is the roasted corn. You can either grill it or simply use your broiler in the oven to brown the ears. This bit of toastiness enhances the flavor of the corn kernels like nobody’s business. Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies! And, will you just look at all those fresh veggies in the pot? I can’t wait to try this recipe with the fruit of my (or my mom’s) garden. Mmmm, tomatoes, peppers, onions, corn, cilantro, and garlic. Oh the smell. It’s salsa heaven. Even the salesman who rang the doorbell during our cooking session commented, “Wow, smells great. You must be cooking.” (Thanks. Yep, we sure are buddy. And, no thanks, we don’t want to buy the meat (??) you’re selling.) Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies! Of course, Polly and I had to take a little break between cooking, learning to can, and staging photos to eat our weight in Roasted Corn Salsa with some chips for lunch. I’m confident our green side salads cross-canceled all those chips. Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies!

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Freezable Roasted Corn Salsa Recipe--Freezer Friendly |Thriving Home
★★★★★ 5 from 1 reviews

Roasted Corn and Black Bean Salsa

Roasted Corn Salsa has a savory-sweet combination which results in a delicious salsa that kids and adults alike will enjoy.

Yield: about 10 cups salsa 1x
Prep: 20 minutesCook: 25 minutesTotal: 45 minutes
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Ingredients

  • 8 ears of fresh corn, shucks with silks removed (Here’s the best way to cut corn off the cob)
  • 5 cups chopped and seeded fresh tomatoes (about 3 pounds tomatoes; squeeze out extra liquid)
  • 2 medium poblano peppers, seeded, finely chopped
  • 1 jalapeno pepper, seeded, minced (may want to leave out if making for kids)
  • 1 cup chopped red onion (1 medium onion) (Here’s a quick way to chop it like a pro!)
  • 1 can black beans, drained and rinsed
  • 1 cup apple cider vinegar
  • 1/2 cup fresh lime juice (juice of about about 4 limes) (Check out this tip for juicing a lime)
  • 1/4 cup chopped cilantro
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon red pepper flakes (can add a little more for more heat)
  • salt and pepper, to taste (we used 1 1/2 teaspoons salt and 1/2 teaspoon pepper)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  1. Preheat oven broiler*. Place corn on a sheet pan with sides. Roast corn under the broiler turning every 3-4 minutes, until lightly browned (about 10-15 minutes).
  2. After corn is cool enough to handle, cut the kernels off the cob.
  3. In a large pot, combine all ingredients and simmer for 10 minutes. Taste and adjust seasoning.
  4. Remove from heat and let cool.

Notes/Tips

Freezer Meal Instructions:

To Freeze:
Put cooled salsa in freezer jars (or bags). Be sure to leave at least an inch at the top of a jar, because it will expand when frozen.
To Prepare:
Place in the refrigerator until thawed. Serve and enjoy!

© Author: Thriving Home
Cuisine: American Method: Roasted

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarGeri Bensyl says

    Posted on 9/2/19 at 3:01 pm

    Made this today!! OMG it is so good. Definitely will make it again. Might be a good Christmas present for family?

    ★★★★★

    Reply
    • RachelRachel says

      Posted on 9/2/19 at 9:42 pm

      Great to hear this feedback, Geri! Thank you for taking the time to leave a review. What a great idea to make this for Christmas presents.

      Reply
  2. Avatargrace phillips says

    Posted on 8/16/18 at 12:09 pm

    If you’re going to freeze your salsa do you need to use corn on the cob or can you use canned corn thank you

    Reply
    • RachelRachel says

      Posted on 8/16/18 at 5:47 pm

      I don’t think it would matter which one.

      Reply
  3. AvatarDebbie says

    Posted on 8/3/17 at 3:04 pm

    mine was also very “soupy”…good flavor though…hoping it will thicken some what when it cools

    Reply
  4. Avatarpaula says

    Posted on 9/28/15 at 12:52 pm

    girls,

    my batch came out very runny, doesn’t look like yours. I had to drain off more than 2 cups of liquid because I didn’t want soup…..did you prep your tomatoes any different way, like de=seed or take the skins off?

    p.

    Reply
    • RachelRachel says

      Posted on 9/28/15 at 4:03 pm

      Ah shucks. Sorry to hear that. We didn’t take the skins off but I do remember squeezing some of the seeds out. It might have been that our tomatoes were just less juicy than yours, too. How was the flavor?

      Reply

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