Spicy Black Bean and Corn Salsa

Spicy Black Bean and Corn Salsa
Staff Writer

Cooking Planit

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:

243 calories

Dietary restrictions:

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

Daily value:



  • Fat 13g 20%
  • Carbs 25g 8%
  • Saturated 4g 20%
  • Fiber 6g 25%
  • Trans 0g
  • Sugars 10g
  • Monounsaturated 7g
  • Polyunsaturated 2g
  • Protein 9g 18%
  • Cholesterol 14mg 5%
  • Sodium 1,085mg 45%
  • Calcium 174mg 17%
  • Magnesium 50mg 13%
  • Potassium 456mg 13%
  • Iron 2mg 10%
  • Zinc 2mg 11%
  • Phosphorus 189mg 27%
  • Vitamin A 104µg 12%
  • Vitamin C 15mg 26%
  • Thiamin (B1) 0mg 8%
  • Riboflavin (B2) 0mg 7%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 9%
  • Folic Acid (B9) 71µg 18%
  • Vitamin B12 0µg 6%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 9%
  • Vitamin K 36µg 44%
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