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  • Servings:
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  • 1 ear of corn or 4 servings of frozen corn
  • 1/2 of a 15-ounce can of black beans, drained and rinsed
  • 1/4 cup of onion, chopped. You could use red, white, green, or a combo of them (I like red and white ones mixed).
  • 1 jalapeno pepper, seeded and chopped
  • 1 tomato, seeded and chopped
  • 1 tbsp. lime juice
  • 1/4 tsp. salt
  • Tortilla chips


  • If you are using fresh corn, heat the grill to medium-high heat.
  • Remove the silk from the corn but leave the husks intact.
  • Grill the corn for about 12 minutes or until it is tender.
  • After allowing the corn to cool, remove the husks and scrape the kernels off the corn.
  • If using frozen corn,just cook the corn according to the package directions. Allow to cool.
  • Place the corn kernels in a non-reactive bowl.
  • Add the rest of the ingredients and mix well to combine.
  • Allow to stand for 30 minutes to 1 hour so the flavors can mix.
  • Enjoy with tortilla chips.

Categories: Appetizer  Beans  Crowd Cooking  Dip  Salsa  Vegetable 
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