This Roasted Corn Salsa has a wonderfully smoky flavor from the roasted corn and roasted garlic! It is easy and a great late summer recipe that you can enjoy for months.
This Roasted Corn Salsa is pretty much a staple around our house. Take the time to roast the corn, garlic and peppers and it is far superior. It gives it such a nice smoky hint of flavor in the background.
What you need
- garlic – use the whole bulbs
- corn- use fresh, in-season sweet corn
- olive oil – just for basting the vegetables
- jalapeno peppers -you could substitute chipotle peppers for an extra hint of smoke.
- tomatoes – fresh tomatoes are best
- bell pepper- green, yellow, orange or red bell pepper
- red onion – you can substitute yellow or white onion or shallots
- black beans
- fresh cilantro – use fresh parsley if you don’t like cilantro
- lime juice
- kosher salt or sea salt
- black pepper
How to make it
Roasting the veges
- Shuck the corn and baste with a little olive oil.
- Roast corn on all sides.
- Cut the end off of the garlic bulbs and drizzle with a little olive oil. wrap in aluminum foil and place on top rack of the grill. Once the corn and peppers are done, close the lid of the grill so that the heat rises.
- Roast garlic on the top rack of the grill just as you would in the oven.
- When the corn is cool enough to handle, place a small bowl, upside down in a large bowl so the kernels don’t fly all over the kitchen! I saw this on youtube from Food and Wine and stole it from there. It really works pretty well! Here’s a link.
- While the corn and jalapenos are cooling, dice up some very ripe tomatoes.
- Cut up peppers and onion.
- Start the tomatoes softening, so they lose some of their juices.
- Add the onions, cumin, salt, pepper and black beans to the tomatoes in the pot.
- I add this photo in so that I can tell you that this recipe is very forgiving. I got distracted and cooked the tomatoes down too much so I had to add another 2 cups of tomatoes to accommodate all the rest of the ingredients, in the end the only thing I needed to adjust was the salt. Don’t be intimidated by recipes and feel that you have to follow a recipe verbatim. You don’t. Your tastes differ from the authors’ tastes, certainly. Just taste your food and adjust to your taste.
- Add all of the peppers and cook for about 5 minutes.
- Add corn.
- Then add parsley and just heat for a few minutes, to try to retain some color.
- If canning, heat jars and lids.
- Ladle the hot mixture into hot jars, leaving ½ inch headspace . Remove air bubbles.
- Wipe the rim with a damp paper towel.
- Center lid on jar.
- Screw on band fingertip tight.
Pressure Canner vs. Water Bath Canner
Jars can be water bath canned refrigerate jars after processing (but they are not shelf stable). Process for 15 minutes in the water bath. Turn pot off and let the jars sit in the hot water for 5 minutes or so. Then carefully remove the jars and let thoroughly cool before placing in the refrigerator.
You can pressure can this recipe to make it shelf stable. Let pressure get to 10 pounds. Keep it at 10 pounds for 75 minutes for pints and 90 minutes for quarts. Allow pressure to release naturally.
Our favorite way to serve this salsa is with tortilla chips but it’s also great with all of your favorite Mexican foods.
That is how easy it is to have this seasonal delight. It is totally customizable to your tastes and heat tolerance.
Want to learn how to grow your own produce? These posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss our How to Start a Garden Series!
Tools I Use
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
I hope you enjoyed the recipe today for Roasted Corn and Black Bean Salsa! Don’t forget to sign up for my mailing list so that you don’t miss any of our great recipes (signup form below the recipe)! Thanks for stopping by!
Enjoy! And have fun cooking!
Roasted Corn and Black Bean Salsa
- 2 medium whole bulbs garlic
- 12 ears fresh corn
- Olive oil for basting
- 4-5 small jalapenos (more for hot salsa)
- 4 cups fresh tomatoes , diced
- 1 large yellow bell pepper , diced
- 1/2 large red or green bell pepper , diced
- 1 cup red onion , diced
- 1 can (15 1/2 oz.) Black Beans
- 1 cup fresh parsley or cilantro
- 3 Tbsp bottled Lime juice
- 2 Tbsp ground cumin
- 1-2 Tbsp salt to taste
- 1 Tbsp Black Pepper
- Heat grill to medium high heat. Alternatively, you could roast under the broiler of your oven.
- Cut the end off of the entire bulb of garlic and sprinkle the cut side with olive oil. Wrap in aluminum foil and place on top rack of grill for 45 minutes, or so, until soft and very fragrant. When cool enough to handle, just squeeze the garlic out of the bulb.
- Shuck Corn and remove fine hairs.
- Lightly baste corn with olive oil.
- Place on hot grill. Roast until lightly charred. Turn and continue roasting until all sides are charred.
- You can place whole jalapenos on the grill to roast also, turning to roast all side. Just be careful, they will take less time than the corn.
- After the corn and peppers are roasted, remove from the grill and allow to cool.
- While the corn and peppers are cooling, dice the tomatoes, bell peppers and onion. rough chop parsley.
- Open and drain the black beans.
- Cut kernels off of the corn cobs. see blog post for a good method.
- Place all ingredients in a large, heavy bottom pot. Bring to a boil and boil, stirring occasionally until a lot of the tomato juice has boiled away and salsa is a nice consistency and not too runny.
- If canning, use a pressure canner.. See below for times and elevation adjustments. If you don't have a pressure canner, use a water bath canner and boil for about 15 minutes. (This wiil increase the time it will last in the refrigerator.) Turn off heat and allow jars to stay in the hot water for 5 minutes. Carefully remove jars and allow to cool to room temperature.
- Store in the refrigerator unless using a pressure canner.
- Can also be frozen but texture suffers a bit.
Recipe can be multiplied.
Test lids for seal. Press center of lid down in the middle. If it flexes up and down, jar is not sealed.
If lids have not sealed, store those jars in refrigerator and consume those jars first.
Store in a cool place. Altitude Adjustments and PSI Process pints 75 minutes at 11 pounds of pressure for dial gauge canning pot under 2000 feet. And one pound of pressure for every 2000 feet above sea level above that. So over 6000 pounds use 14 pounds. Process quarts 90 minutes at 11 pounds of pressure for dial gauge canning pot under 2000 feet. And one pound of pressure for every 2000 feet above sea level above that. So over 6000 pounds use 14 pounds.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.
Originally Published 9/11/2015