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Grilled Corn Salsa

Take this delicious dish to your next summer party - it’s sure to be a crowd pleaser. If you don’t have access to a grill, lightly brush the ears of corn with oil, wrap in aluminum foil, and place over a gas burner flame, roasting each side for 3 minutes.

Grilled Corn Salsa

Take this delicious dish to your next summer party – it's sure to be a crowd pleaser. If you don't have access to a grill, lightly brush the ears of corn with oil, wrap in aluminum foil, and place over a gas burner flame, roasting each side for 3 minutes.

Yield: 3 – 4 cups

Ingredients

  • 2 ears sweet corn, shucked
  • 1 mango, diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • Juice of 1 lime
  • 1 teaspoon minced jalapeño pepper
  • ¼ cup chopped cilantro
  • 1 teaspoon vinegar
  • ½ teaspoon salt

Instructions

  • Grill corn until edges start to turn brown. Cut corn from the cob into a medium-size bowl. Add mango and black beans. Stir in remaining ingredients.
  • Cover and refrigerate for at least 1 hour before serving.
Grilled Corn Salsa Recipe
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