Zimmy's Nook

@zimmysnook

corn salsa

Corn & Black Bean Salsa

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A bowl of Corn & Black Bean Salsa beside a loaded taco.

This fresh, sweet and spicy corn and black bean salsa is delicious with tacos, tortilla chips, eggs, grilled meat, fish and only takes mere minutes to make! This flavour packed salsa can also be enjoyed as a side salad, it’s that tasty!

We served this salsa with our Grimm’s Original Bavarian Smokie Tacos.

A bowl of Corn & Black Bean Salsa on a taco platter.

Corn & Black Bean Salsa

This fresh, sweet and spicy salsa is delicious with tacos, tortilla chips, eggs, grilled meat, fish and only takes mere minutes to make! This flavour packed salsa can also be enjoyed as a side salad, it’s that tasty!
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Prep Time 15 mins
Total Time 15 mins
Course Salsa, Side Dish
Cuisine Mexican
Servings 12 – 18 tacos

Ingredients
  

  • 1 cup corn kernels fresh or frozen, cooked & cooled
  • 1 cup black beans rinsed & drained
  • ¼ cup jalapeños seeds removed & diced (about 1 large jalapeño)
  • ¼ cup red onions diced (about 1/4 of a medium sized onion)
  • ¼ cup cilantro chopped
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons white balsamic or lime juice
  • 2 tablespoons olive oil

Instructions
 

  • Mix everything together in a bowl, cover and refrigerate until ready to use.
Keyword apple salsa, bean salsa, beans, corn chowder
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine!

Grilled Corn Salad

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Rectangular white enamel tray with a grilled corn, tomato feta and onion salad. Forks and plates are ready for serving.

Grilled corn and tomato salad is my summer go-to side! It can be made in advance so less time preparing and more facetime with your guests! It’s delicious on its own, but also adds a punch of flavour to your tacos, nachos or fish!

Ingredients
  • ¼ cup melted butter
  • ½ cup extra-virgin olive oil,
  • Juice of 2 limes
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 8 ears of corn, husks and silks removed
  • 3 cups cherry tomatoes, stemmed and halved
  • 1/2 cup diced red onion
  • 1/2 cup chopped fresh cilantro
  • 1/4 lb. feta cheese, diced
  • 3 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
Preparation

In a bowl, whisk together the butter, olive oil, lime juice, chili powder and salt and pepper.

Preheat the grill to medium-high. Brush a little of the butter mixture on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes, baste each ear 2- 3 times as turning.

A row of seven nicely charred cobs of corn on a flaming grill.

When cool enough to touch, stand each ear of corn in a large bowl and, using a sharp knife, cut down along the cob to strip off the kernels.  Add the tomatoes, onion, cilantro, olive oil and white balsamic vinegar, toss to coat evenly.

Half of his is a tray of very colourful skewers of vegetables, shrimp, sausage and chicken, the other half is a very colourful tomato and grilled corn salad.
This salad was based on this recipe, but we sliced the tomatoes and the corn differently plus we added some jalapenos.

In addition to this Grilled Corn Salad recipe, you can find more of my favourite salad recipes here.

Chimichurri Grilled Shrimp with Corn Salsa, Lettuce Wraps

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Shrimp lettuce wrap with a corn salsa.

Moms are special 365 days of the year, but MOTHER’S DAY is the one day that you need to do something extra special for them!
Treat Mom to a delicious, fresh Mother’s Day meal – Chimichurri Grilled Shrimp with Corn Salsa, Lettuce Wraps! Score some bonus points with a bouquet of flowers and a bottle of rosé (that’s how I remain my mom’s favourite! ?)

Ingredients
  • 24 large Marina Del Rey Wild Caught Argentinian Shrimp (20/30 per lb), thawed, peeled & patted dry
  • Metal or wood skewers (soak wood skewers as per package directions)
  • 1 shallot, roughly chopped
  • 1 long red chili or red jalapeño, roughly chopped
  • 3–4 garlic cloves, roughly chopped
  • ½ cup red wine vinegar
  • 1 teaspoon kosher salt
  • ½ cup finely chopped cilantro
  • ½ cup finely chopped flat-leaf parsley
  • 2 tablespoon finely chopped oregano
  • ¾ cup extra-virgin olive oil
Preparation

Combine shallot, chili, garlic and salt into a mini food processor and chop until fine. Add vinegar and let sit 10 minutes. In a bowl, mix cilantro, parsley, and oregano with contents of food processor, stir to combine. Using a fork, whisk in oil. Reserve ½ the chimichurri in a small bowl/jug to be used as sauce. Place shrimp in a resealable bag and toss with remaining chimichurri. Chill for 20-30 minutes. Remove shrimp from marinade and thread onto skewers, (beginning with tail, then head, creating a shrimp semi-circle… don’t overcrowd).

When ready to serve, grill skewers on a medium-hot grill, 2-2½ minutes/side flipping just once.

Shrimp skewered and ready to go on the grill.

Grilled Corn Salsa

Ingredients

(make ahead and chill until 20 minutes prior to serving)

  • ¼ cup melted butter
  • ¼ cup extra virgin olive oil
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 4 ears of corn, husks and silks removed
  • 2 cups cherry tomatoes, stemmed and quartered
  • 1 jalapeño pepper, seeds removed and diced
  • ½ red onion, diced
  • ¼ cup chopped fresh cilantro
  • For dressing:
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
Preparation

In a bowl, whisk together the lime juice, chili powder, salt, pepper, butter and olive oil, set aside to baste corn.

Preheat medium-hot grill. Brush a little of the basting mix on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes, baste each ear 2- 3 times as turning.

Steady each ear of corn on a cutting board and, using a sharp knife, cut down along the cob to strip off the kernels. Put the kernels in a large bowl. Add the tomatoes, onion, jalapeño, cilantro, olive oil and white balsamic vinegar, toss to coat evenly.

A bag of Marina Del Rey Wild Caught Argentinian Shrimp.
Lettuce Wraps
  • 12-24 lettuce leaves (Boston, Bib or Romaine Hearts)
  • Reserved chimichurri
  • Grilled shrimp
  • Corn salsa
  • Quinoa – ½ cup uncooked (cooked per directions)

Plus, a selection of your favourite vegetables:

  • Diced peppers
  • Sliced jalapeños/chilies
  • Red cabbage – thinly sliced
  • Avocado – chunks or slices

Lightly fill a lettuce leaf with an assortment of vegetables, corn salsa, quinoa and 1-2 shrimp, then drizzle with chimichurri and enjoy!

This picture show how you can plate the shrimp skewers and lettuce wraps.

Prep Time: 25 minutes, Cook Time: 20 minutes, Inactive Time 30 minutes, Serves: 4

This Chimichurri Grilled Shrimp with Corn Salsa, Lettuce Wraps recipe was created in partnership with Marina Del Rey however opinions in this post are my own.