Appetizer Recipe: Roasted Corn Salsa

This colorful and flavorful spin on a salsa will liven up any party!


Corn ears 2 (only kernels used)
Black beans 1/2 Cup (8 tbs) , rinsed and drained
Cherry tomatoes 1/2 Pint , cut in half
Chopped red onion 1/2 Cup (8 tbs)
Avocado 1 , diced
Fresh cilantro 1 Bunch (100 gm) , chopped finely
Queso fresco 2 Ounce
Lime 2 , juiced
Honey 1/2 Teaspoon
Cumin 1/2 Teaspoon
Salt To Taste
Pepper To Taste
Vegetable oil 1/4 Cup (4 tbs)



In a pan over medium high heat add a drizzle of oil and the fresh corn kernels. Saute them for about 3-4 minutes, just until the raw flavor is cooked out. Add them to a bowl and let it cool

To the corn add the black beans, cherry tomatoes, red onion, avocado, cilantro, and Queso Fresco. Give it a good mix to combine

In a small bowl add the lime juice, honey, salt, pepper, and cumin. Mix together until the honey is dissolved and then add the oil. Stir to combine and add it to the salsa


4. Mix together and serve with chips. This also could be a delicious side dish. Happy Summer!

Recipe Summary

Difficulty Level: Medium
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 4