Chipotle on A Chip: Easy Corn & Black Bean Salsa

Corn and Black Bean Salsa

One of my favorite simple pleasures of summer is the food- it’s light, bright and fresh! So much variety of in- season produce to inspire new kitchen creations and mouth-watering recipes! But out of all the delicious choices of summer cuisine, somehow we still manage to get stumped with what to make for the summertime pot-lucks, BBQs or church picnics we get invited to. That’s why I am sharing my go-to recipe for my corn and black bean salsa. This salsa is the essence of summer- full of vibrant colors and refreshing! My love story with this salsa began when I was asked to bring an appetizer to my Sunday family BBQ. As I began skimming through my recipe book, I decided I wanted to try something new. I happened to be enjoying my burrito bowl at the moment when I discovered the answer was right in front of me: a simple corn and black bean salsa- affectionately now known as Chipotle on a chip!

This salsa is the perfect compliment to any summer gathering or get together. It’s like your favorite flip flops- simple and versatile. The only difficult thing about this salsa is the self-discipline required to actually save some for other people. This dish is also incredibly easy to multiply in the event you need to make a double recipe- for those times you have to feed a crowd or just have a severe hankering, which I must warn you, is a common side effect. To make this recipe even easier, I use frozen steam fresh corn- no one will ever know! But you can always use fresh corn off the cobb as a delicious substitute – and if you’re feeling ambitious! You can even add grilled chicken and wrap it in a taco to make it a meal!

Easy Corn & Black Bean Salsa


1 bag (10 oz.) frozen steam fresh corn

2 tomatoes, such as hydroponic, washed and diced

1 small red onion, diced

1 can (14.5 oz.) black beans, drained and rinsed

2 limes

¼ cup fresh cilantro, roughly chopped

Salt and pepper, to taste

Tortilla chips, for dipping


  1. First-and this is the tricky part- microwave (yes, I said microwave) the bag of corn according to package directions.
  2. Meanwhile, dice the onions and tomatoes and place in a large bowl.
  3. Add the beans to the bowl.
  4. Cut the limes in half and juice each lime, making sure no seeds fall into the bowl
  5. Immediately, when the corn is done, add to the rest of the ingredients. It is key the corn is hot so it can absorb the juices of the tomatoes and lime.
  6. Salt and pepper the salsa, to taste (make sure it is adequately salted)!
  7. Add the fresh cilantro. Stir the salsa all together.
  8. Refrigerate for a minimum of 2 hours, but up to 24 hours for the flavors to get to know one another.

I hope you enjoy this simple, yet scrumptious salsa with your family and friends! This has become a beloved summer staple in my home and I know you will adopt it as one of your favorites too!

God’s Blessings,

The Humble Homemaker



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