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Grilled Corn Salsa

Fresh-off-the-grill corn? Yep. Fresh-from-the-garden salsa? Oh yeah. Both in one recipe? Yes, please! Try it yourself using the ingredients you already have in your fridge and pantry. 1

  • Prep Time

    25 Mins

  • Cook Time

    10 Mins

  • Serves

    12

recipe
A bowl of grilled corn salsa with a bowl of chips.

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Ingredients

Serves: 12

  • 4 ears corn, shucked
  • 2 Tbsp extra virgin olive oil
  • sea salt and freshly ground black pepper
  • 1 green bell pepper
  • ½ can (28 oz) Bush's® Original Baked Beans
  • 1 can (15 oz) Bush's® Seasoned Black Beans
  • 1 large ripe tomato, diced
  • 2 scallions, trimmed and chopped
  • 1 jalapeno, seeded and minced (leave seeds in for spicier salsa)
  • ¼ cup fresh cilantro, chopped
  • 3 Tbsp fresh lime juice
  • tortilla chips, for serving

Need Ingredients?

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Cooking Instructions

  1. 1
    HEAT

    Set up well-oiled grill for direct grilling and preheat to high.

    • 2
      SEASON

      Brush corn with extra virgin olive oil and season with salt and pepper.

      • Corn

      • Oil

      • Salt

      • Pepper

    • 3
      GRILL

      Grill corn until browned on all sides, 8-12 minutes, and transfer to cutting board to cool. Grill green pepper until browned on all sides and transfer to cutting board.

      • Corn

      • Green bell pepper

    • 4
      CUT

      Cut kernels from corn cobs and seed and dice green pepper. Place in large mixing bowl.

      • 5
        COMBINE

        Add beans, tomato, scallions, jalapeno, cilantro and lime juice. Stir to mix.

        • 1 can of black beans

        • Tomato

        • Scallions

        • Jalapeno

        • Cilantro

        • Lime

      • 6
        SERVE

        Serve with torilla chips. Serve remaining Bush's® Original Baked Beans on the side.

        • 1/2 can of baked beans

        • Tortilla chips

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