Corn Salsa

 Made with either grilled corn, raw corn, or frozen corn, this corn salsa with black beans and cilantro is an easy-to-make dip for tortilla chips, or served as a flavorful salsa topping for tacos, burrito bowls, steak or chicken.

One of the best parts of hitting up a fast-casual Mexican restaurant like Chipotle or Costa Vida or the like, is being asked, “And which of the salsas would you like on your burrito/taco/burrito bowl?” I want ’em all, and don’t get skimpy! To me, this corn salsa tastes so frigging good when served in direct proportion to the amount of meat or veggie filling of whatever it’s served with. It’s a totally delicious accompaniment to classic tomato or green salsas, so why not load it on?

I don’t mean to be deceptive here, because while I’m labeling this recipe as a salsa to be served with chips or used as a topping for tostadas, burritos, and tacos (or even as a topping for chicken or steak), in reality it could just as easily be served all on it’s own as a healthy, Mexican vegetarian salad. Don’t judge, but I am 100% guilty of digging a spoon into this corn salsa and eating it straight from the bowl.

Sometimes you gotta go for more texture, more crunch, more limey pucker. Sometimes a more substantial veggie salsa is exactly what is in order, a salsa that could actually be the filling instead of just an adornment. That’s how this tangy corn salsa makes the magic happen.