Roasted Corn, Pepper, and Black Bean Salsa

Total Time:
50 min
20 min
10 min
20 min

5 cups

  • 4 Roma tomatoes, cut in half lengthwise
  • 2 poblano peppers, cut in half lengthwise
  • 2 cups fresh corn kernels (3 or 4 ears)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 4 green onions, sliced
  • 1/4 cup olive oil
  • 2 tablespoons lime juice (about 2 limes)
  • 1 clove garlic, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Preheat the oven to 500 degrees F. Line a rimmed baking sheet with aluminum foil.

Place the tomatoes and peppers, skin-side up, on the prepared baking sheet. Sprinkle the corn kernels around the peppers. Bake until the vegetables look blistered, 20 minutes.

Place the tomatoes and peppers in a resealable plastic bag; seal, and let stand for 10 minutes to loosen the skins. Peel and chop the tomatoes. Peel the peppers, remove and discard the seeds, and finely chop. Place the chopped tomatoes, peppers, and corn in a large bowl. Add the black beans, green onions, oil, lime juice, garlic, salt, and pepper, stirring to combine.

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    22 Reviews
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    My very good friend, who is an amazing cook, Jennifer, made this Roaster Corn, Pepper and Black Bean Salsa receipt Friday and it was AMAZING! I can't wait to make it. So fresh and the flavors just say "WOW" when you take the first bite. It is addicting!
    Wow the flavor was wonderful. It was very fresh and great to use with chips, fajitas, and corn cakes. We will definitely make this one again. 
    Also, it was to hot to roast the veggies inside so I did them on the barbecue.
    Excellent, everyone loved it!
    I have never roasted vegetables before. I roasted for 20 min, but the tomatoes, peppers and corn were not 'browned' like they were on the show....the tomatoes and peppers were kind of smushy. Is that right? I still made it, and it tastes good, but it is soft.
    I loved this salsa recipe. I loved all the fresh ingredients. From this episode I also made the 5 layer taco dip which was soooo delicious! I didn't have any prepared salsa for the taco dip so I used this roasted corn, pepper, and black bean salsa instead. The dish was amazing! I also loved how easy it was to roast the veggies. The skin easily came off the peppers and tomatoes. This is how I will roast peppers from now on.
    Great salsa, I have made this a few times already and really enjoy it. Very simple, fresh, healthy salsa. I used less oil, lots of cilantro and have made it both with and without the peppers. Hot sauce is a great addition as well. I will definitely continue to use this when guests come over.
    Great recipe and fun to make, but I agree...way too much oil and no cilantro. Ended up throwing more fresh diced tomatoes to cut the oil and added cilantro. Next time I won't use the oil, but WOW! What a great recipe. The roasted corn added just enough sweetness. Thanks Paula!
    This is good. I don't see the need for all the olive oil. I made the recipe as written and wish I would have either left out the oil or just used maybe a tbsp. It needs a little something extra so I added cilantro. I also think it could use some heat from a jalepeno. All in all pretty good.
    This salsa can be paired with anything in the southwest mexican foods. I added it on top of baked potatoes, had it with homeade tortilla chips or simply just as a side dish. This was great. Healthy too! THANKS PAULA!!!!!!!!!
    Made this salsa and served it with empanadas to my bridge group. They were really in love with this dish. It is great as an addition to almost any meal. Love it!
    I made this recipe with the fish tacos and it was so easy and DELICIOUS, that I would recommend eating it with tortilla chips! Very easy to make.
    This is definitely a keeper, I made this for the hubby and I and have been making it almost weekly. Went to a BBQ over the weekend, and everyone there thought it was great! I have never been stirred wrong with Paula's recipes.
    What a great use of all of our garden veggies :
    VERY GOOD! I used cherry tomatoes instead of the Roma and only 1 pepper. We like things hot, but 1 was actually plenty. I make this to serve along with any barbecue because it is so fresh and light! It is also an easy recipe to use up left over veggies in. I have often added a bit of diced cucumbers, or finely chopped zucchini.
    It's a good one..Thanks Paula!
    I can't get enough of it. The only thing different was that I roasted the cob on the grill before cutting it off the cob. Thank you, Jamie and Paula.
    I will give it a five stars if I know baking the veggie in the oven at 500F for 20 minutes is just removing the veggie skin. I have other more energy efficient way to remove the skin and improve the taste at the same time.
    Other than that, this is a very simple, tasty and healthy salsa. yes, healthy from Paula Deen.
    I was very easy to make. I made it for my workplace cinco De Mayo party. It was gone before lunchtime. I love Paula and her sons. They cook like I do.

    Best Dishes too
    Really good! I added cilantro, because I love it so much. But next time I will use more tomatoes.
    Absolutely Amazing Taste!!!! Added extra garlic cloves, extra juice of limes to taste, and extra salt to taste. Another winner, Paula. Thanks Again!!!!!
    This salsa was very good, I think it could use less oil, I found it very oily. I made tacos today and made the homemade taco seasoning in this episode and topped it with the salsa and avocado. Great taste.
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    Recipe courtesy of Jamie Deen