Serrano Chiles

Corn Black Bean Salsa

Serrano Chiles Fire Up Corn Black Bean Salsa

The Serrano chiles fire up this corn black bean salsa. You can serve it with beef or a meaty fish like swordfish or tuna.

Lunch, dinner or any-get-together this recipe is sure to impress.

Bring something nice to the table and turn any meal into a fabulous occasion.

Imagine savoring this incredible roasted corn black bean salsa with family and friends.

Your family will love this mouth watering recipe.

Corn Black Bean Salsa
  • 5 ears corn in the husk
  • 2 cups black beans, cooked and drained
  • 4 fresh New Mexico green chiles, roasted, peeled, seeded and finely chopped
  • 2 fresh Pablano Chile, roasted, peeled, seeded, and finely chopped
  • 1 fresh Serrano chile, roasted, peeled, seeded, and finely chopped
  • 5 Roma Tomatoes, roasted, peeled and chopped
  • ¼ cup fresh cilantro, chopped
  • 2 teaspoons minced fresh oregano
  • ½ small red onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons juice from 1 large lime
  • 1 teaspoon of sugar
  • Salt and ground black pepper to taste
  1. Preheat the oven to 400°F. Soak corn in water for 30 minutes.
  2. Cook the beans in water to cover by at least 2 inches. Bring to a boil for 2 minutes then simmer for 45 minutes to 1 hour or until tender.
  3. Place ears of corn on the oven rack and roast until outer husks brown, about 20 minutes. Cool corn slightly, then husk. Slice whole corn kernels from the cobs.
  4. Roast the chiles and tomatoes under over a gas flame or under the broiler. Blister and blacken the skins of all the chiles and tomatoes being careful not to burn the flesh.
  5. Transfer the chiles to a zip lock freezer bag and steam for 15 to 20 minutes. Then remove the skin of the chiles with the tip of a knife. Remove the seeds and veins from the chiles. Finely chop the flesh of the chiles.
  6. Note: The tomatoes will not take as long as the chiles. Roast until the skins blister, crack and blacken. Steam in a plastic bag for 5-10 minutes and peel the tomatoes.
  7. Chop. Mix corn, black beans, chiles, tomatoes and the remaining ingredients. Combine thoroughly. Let stand at room temperature for 1 hour to blend flavors before serving. You can make roasted corn black bean salsa the day before and store covered in the refrigerator.

Black Bean Salsa Recipe

Laura Vitale gives some outstanding pointer in her video below.

What an easy way to “Roast” or “Bake” your fresh corn in the oven. Thanks to Foods101withDeronda for sharing this video.

Baked in Foil Corn on the Cob

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