Roasted Corn Salsa

Name: Roasted Corn Salsa
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: Cooking spray; 1 cup red onion (diced); 2 cups frozen corn; 1 cup red bell pepper (diced); 14.5 ounces black beans (drained and rinsed); 1 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 teaspoon Garlic Powder

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This roasted corn salsa is simple to make, full of flavor, and goes with just about anything! Delicious over tacos, chicken, eggs... or just scooped up with a bowl of tortilla chips.

An overhead image of the corn salsa on a parchment lined baking pan.

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Why You'll Love This Roasted Chili Corn Salsa
Ingredient Information And Substitutions
How To Make This Black Bean and Corn Salsa Recipe
Frequently Asked Questions
Tips For Black Bean Corn Salsa
What To Serve With Corn and Black Bean Salsa
Other Appetizer and Snack Recipes To Try
Roasted Corn Salsa

Why You'll Love This Roasted Chili Corn Salsa

I'll be honest, I originally threw this together as a topping for another recipe, but the moment I tasted the leftovers on their own, I was completely hooked. It's what I call a base recipe. It's delicious as is, but you can also kick it up a notch by adding whatever you want. A diced jalapeño for heat, a little cilantro for freshness, or a squeeze of lime… the possibilities are endless!

One morning, I fried up a corn tortilla, added some tomato salsa, piled on a few generous scoops of this bean salsa, and topped it with a couple of over-easy eggs. Best Sunday breakfast ever. I also love it over grilled chicken, mixed into a taco salad, or spooned over fish.

I seriously love this so much, I now keep a container of it in my fridge all week long. It just makes everything better. Here's why this black bean and corn salsa is a total winner:

Ready in 35 minutes
Incredibly versatile
Simple ingredients
Great for meal prep
Works as a topping, side, or dip

A close up overhead image of corn salsa spread out on the sheet pan.

Ingredient Information And Substitutions

Frozen corn- Roasts up beautifully straight from frozen. Fresh corn cut off the cob works great too, when it's in season.
Black beans- Adds protein and heartiness. Pinto beans work well as an alternative.
Red bell pepper- Adds sweetness and color. Any color bell pepper works as a substitute, especially yellow or orange.
Red onion- Gives a slightly sharp, savory flavor that mellows beautifully when roasted. A white or yellow onion works too.
Cooking spray- Helps everything roast evenly without sticking to the pan.
Garlic powder- Adds a savory depth to the salsa. Fresh minced garlic can work too, though it may brown faster at high heat.
Kosher salt- Season to taste.
Ground black pepper- Just enough to round everything out.

An overhead image of labeled recipe ingredients.

How To Make This Black Bean and Corn Salsa Recipe

Step 1- Preheat and prep.

Preheat your oven to 400 degrees F and spray your pan well with cooking spray.

Step 2- Mix and spread.

Combine all the veggies and beans and spread them in an even layer on your pan. Give the top another spray of cooking spray.

All the ingredients piled onto a parchment tined sheet pan and then mixed together and spread out.

Step 3- Season.

Season generously with salt, pepper, and garlic powder to taste.

Step 4- Roast.

Bake for 30 minutes, flipping periodically. Let cool and serve.

The pan in the oven and then the salsa being flipped in the middle of roasting.

Frequently Asked Questions

How to make corn salsa?

Mix corn kernels and black beans with diced red onion and bell pepper, then spread the mixture onto a sheet pan. Season and roast at 400 degrees F for 30 minutes, flipping a few times.

Can I make this salsa ahead of time?

Absolutely. This actually tastes even better the next day as the flavors meld together. Make it up to 3 days ahead and store in an airtight container in the fridge. It also freezes really well!

Can I make this salsa spicy?

Yes. Add a diced jalapeño before roasting, or stir in a pinch of cayenne after. A drizzle of hot sauce right before serving works great too.

A close up image of the corner of the pan of corn salsa.

Tips For Black Bean Corn Salsa

Don't crowd the pan. Spreading everything in a single even layer is key to getting that roasted, slightly charred flavor rather than steaming.
Flip periodically. Giving the veggies a toss a couple of times while roasting helps everything caramelize evenly.
Double the batch. This salsa disappears fast, so making extra means you'll have it ready to go all week.
Stir it into leftovers. Spoon it over last night's taco meat or mix it into a salad. It instantly kicks everything up a notch!
Customize it. Add a diced jalapeño for heat, fresh cilantro for brightness (after roasting), a squeeze of lime, or even a pinch of smoked paprika for a subtle smoky depth.
Mix in extras. Diced avocado, cherry tomatoes, or crumbled cotija cheese are all delicious additions that take this salsa to the next level. Add these just before serving.
Ingredients to prep ahead- The veggies and beans can be mixed and stored in the fridge the night before. Just spread the mixture on the pan and roast when ready.
Leftovers and storage- Store in an airtight container in the fridge for up to 3 days.

A spatula holding corn salsa up close to the camera from the pan.

What To Serve With Corn and Black Bean Salsa

This salsa is so versatile that it really goes with just about anything. Here are some of my favorite ways to serve it:

Other Appetizer and Snack Recipes To Try

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