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Freezable Roasted Corn Salsa Recipe--Freezer Friendly |Thriving Home

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


  • 8 ears of fresh corn, shucks with silks removed
  • 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)
  • 1 can black beans, drained and rinsed
  • 1 cup apple cider vinegar
  • 1/2 cup fresh lime juice (juice of about 4 limes)
  • 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)

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  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.


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: Rachel Tiemeyer
Cuisine: American Method: Roasted