Grilled Corn, Black Bean and Avocado Salsa

September 12, 2016

This recipe post has been a long time coming.  I think I enjoyed this grilled corn and avocado salsa over a dozen time this summer!  It's completely addicting and so easy to make.  I am so excited to have a few more warmer weeks left until the weather completely changes because that means I can still grill fresh ears of corn to enjoy this salsa.  The good news is that this will be equally as delicious using fresh steamed corn too so even after grilling season is officially over, this is a wonderful recipe to have in your back pocket for entertaining, lunch or a tasty snack for Sunday football. 


4 Ears Grilled Fresh Corn on the Cob, Kernels Removed
1 Tablespoon Vegetable Oil
1 Can Black Beans, Rinsed
2 Avocados, Diced
3 Green Onions, Chopped
2 Tablespoons Fresh Cilantro
1 Large Lime, Juiced
1 Teaspoon Granulated Garlic
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Salt
1 Teaspoon Fresh Cracked Black Pepper

{To grill the corn on the cob, shuck your corn on the cob, rinse it well and pat to dry.  Rub vegetable oil on the ears and grill for about 5 minutes, rotating the corn to evenly char.  Cut the kernels off the grilled corn cobs and set aside.  Like I mentioned above, you could also steam the corn to cook the kernels and then remove.  An indoor stovetop grill would also work just fine.}

{In a large bowl, add your corn kernels and the can of rinsed black beans.}

{Add your diced ripened avocado.}

{Next comes the chopped green onion and freshly chopped cilantro. The green onion adds the perfect onion bite without being too overpowering and the cilantro. Well, I am obsessed with cilantro so any excuse to add it in, makes sense to me.:)}

{Add in your freshly squeezed lime juice.  I had a really big juicy lime and it worked perfectly.  If you have smaller, tighter limes, you may need to use a few of them to produce enough juice.  You will probably need a third cup or so for this recipe.}

{Finally, add your spices and season well.  Granulated garlic, ground cumin, salt and pepper. }

{Mix really well to combine and taste for flavor.  Add in more of whatever you think it needs.  I've also added in crushed red pepper flakes a few times and it was spicy and delicious.  Need more lime juice? Add it in.  This can be served immediately or after chilling in the fridge for a few hours.  This salsa will keep well in the fridge for about 24 hours, though mine never lasted that long. LOL.  If its sits for more than a few hours, you may need to add a bit more lime juice to replenish the moisture :)}

Plate it up and serve with tortilla chips! I've been loving blue corn chips lately and they taste really great with this particular salsa. 

I hope you give this one a try - let me know if you do! 

xoxo, thanks for reading! 

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