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Southwestern Corn And Tomato Salsa

Southwestern corn and tomato salsa with charred corn for smoky depth. Juicy diced tomatoes, black beans, and lime give a chunky, chip-friendly bite that holds up well.
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Prep Time 15 minutes
Cook Time 5 minutes
resting 5 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

corn kernels
  • 2 cup corn kernels
tomatoes, diced
  • 2 cup tomatoes, diced
black beans
  • 1 can (15 oz) black beans, drained and rinsed
red onion
  • 0.5 red onion, finely diced
jalapeno
  • 1 jalapeno, seeded and minced
fresh cilantro
  • 0.25 cup fresh cilantro, chopped
fresh lime juice
  • 2 tbsp fresh lime juice
cumin
  • 1 tsp cumin
salt
  • Salt, to taste

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Heat a dry cast iron skillet over high heat, then char the corn kernels for 4-5 minutes, stirring occasionally, until lightly blackened in spots.
Combine the salsa
  1. Add the charred corn to a bowl along with diced tomatoes, black beans, red onion, and jalapeno, and toss to combine.
  2. Stir in the chopped fresh cilantro, fresh lime juice, and cumin until the salsa is evenly coated.
  3. Season with salt to taste and stir again until the flavors are balanced.
Rest and serve
  1. Let the salsa sit for 5 minutes so the flavors meld before serving; it will look slightly more glossy as the juices combine.

Notes

For the best smoky flavor, make sure the skillet is fully hot before adding the corn, and don’t stir constantly—leave spots to blacken. Store covered in the refrigerator up to 4 days. Freezing is not recommended because tomatoes soften and corn can get watery after thawing. For a dairy-free swap, this salsa is naturally dairy-free; for lower heat use 0 jalapeno or replace with diced bell pepper and skip the jalapeno.