Fresh corn salsa

Total Time
25 min
20 min
5 min
This corn and white bean salsa stands apart from other homemade and store-bought versions because the recipe calls for quick roasting the corn so that the kernels blacken in the oven before you transfer it to the microwave to fully cook. If you can't find fresh corn, substitute 1 1/2 cups frozen corn kernels, thawed - you'll lose the roasted look and taste but it'll be an easier dish. Regardless, it's prepared in a quick 30 minutes, and can be stored in an airtight container in the fridge for use for several days. It's a delicious scoop for chips or toasted pita, the perfect topping to grilled tuna or salmon, and turns tacos into a true fiesta!


Corn on the cob

3 ear(s), medium, husks and silks removed

Canned white beans

15 oz, small-variety, drained and rinsed


3 medium, Roma or plum, chopped

Red onion

1 small, diced

Jalapeño pepper

2 medium, pickled, seeded and finely chopped

Green bell pepper

1 medium, seeded and finely chopped

Apple cider vinegar

2 Tbsp


2 Tbsp, fresh, leaves, packed, minced

Ground cumin

1 tsp

Table salt

½ tsp

Black pepper

½ tsp, freshly ground


  1. Preheat the broiler. Place corn on broiler pan 5 inches from heat, and broil until corn is lightly browned on all sides, turning occasionally, about 3 minutes.
  2. Place the corn in the microwave and cook on high for 2 minutes to cook through. Cool, then slice the kernels off the cob.
  3. Toss the kernels with the remaining ingredients in a large bowl. Cover and chill at least 1 hour before serving. Yields about 1/2 cup per serving.