Spicy Black Bean and Corn Salsa

Cooking Planit


  • 1 Cup  corn on the cob
  • 1 Cup  black beans, canned
  •   black pepper
  •   kosher salt
  • chipotle peppers in adobo sauce
  • 2/3 Cups  queso blanco
  • 1 Tablespoon  honey
  • 2/3 Cups  fresh cilantro
  • 1/4 Cup  fresh lime juice
  • roma tomatoes
  • 1 Tablespoon  adobo sauce from can of chipotles
  • 2 Tablespoons  extra virgin olive oil

Spicy and fresh, this is a perfect side dish for taco night or an easy "chips and dip" appetizer. This dish packs some heat. Cut back on the chipotle peppers for a more mild taste if you prefer.


Stand the corncob upright on one end and use a knife to carefully shave the kernels off the cob. Place in a large bowl.

Strain the black beans through a colander, then rinse with cold water. Pat dry, then add the indicated amount to the bowl of corn.

Dice tomatoes, then add to corn mixture.

Prepare a food processor with the blade attachment.

Slice open chipotle peppers and scoop out seeds. Place peppers in food processor along with adobo sauce from the can. Avoid touching your face when handling peppers, and wash hands immediately after.

Trim cilantro leaves from the stems. Pack the measuring cup full, then add to the food processor along with the honey and fresh lime juice.

Process until mixture is almost smooth, then, with motor running, drizzle in olive oil. 

Stop and scrape sides, then season with salt and pepper to taste. Pour into bowl of corn and black beans.

Stir corn and black bean mixture until sauce is well incorporated, then fold in the queso blanco.

Check final seasoning and add more salt and pepper if necessary, then cover and refrigerate until ready to serve.

Transfer spicy black bean and corn salsa to a serving bowl or dinner plates. Ready to eat!


Calories per serving:

255 calories

Dietary restrictions:

High Fiber Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 53g 81%
  • Carbs 114g 38%
  • Saturated 16g 80%
  • Fiber 29g 115%
  • Trans 1g
  • Sugars 47g
  • Monounsaturated 27g
  • Polyunsaturated 6g
  • Protein 38g 76%
  • Cholesterol 55mg 18%
  • Sodium 3,237mg 135%
  • Calcium 704mg 70%
  • Magnesium 220mg 55%
  • Potassium 2,210mg 63%
  • Iron 7mg 39%
  • Zinc 7mg 45%
  • Phosphorus 807mg 115%
  • Vitamin A 354µg 39%
  • Vitamin C 336mg 561%
  • Thiamin (B1) 1mg 43%
  • Riboflavin (B2) 1mg 31%
  • Niacin (B3) 6mg 32%
  • Vitamin B6 1mg 67%
  • Folic Acid (B9) 299µg 75%
  • Vitamin B12 1µg 23%
  • Vitamin D 1µg 0%
  • Vitamin E 8mg 39%
  • Vitamin K 94µg 117%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...