Sweet Corn, Mango and Black Bean Salsa

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Bring a little Miami heat to the table with this delicious alternative to traditional salsa by Chef Michelle Bernstein—Azul Restaurant, Miami. For an easy and crowd-pleasing appetizer or snack, whip up a batch of this fresh corn salsa. With a healthy helping of fresh corn, avocado, and black beans it’s perfect for a gathering of friends and family or even an after school snack for kids!


  • 2 ears Sunshine Sweet corn, husked
  • 1 can (19 ounces) black beans, rinsed and drained
  • 1 mango, peeled, pitted and cubed (about 1 cup)
  • 3 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 thinly sliced green onion (scallion)
  • 1 teaspoon finely chopped jalapeno pepper
  • 1/4 teaspoon salt


Preheat outdoor grill or broiler. Grill or broil corn, turning occasionally, until some kernels turn golden brown, 10 to 12 minutes; cool. Using a sharp knife, cut corn off cobs (makes about 1-1/4 cups). In a medium-sized bowl, combine corn kernels with black beans, mango, lime juice, olive oil, green onion, jalapeno and salt. Serve with grilled or roasted meats, if desired.

Number of servings (yield): about 3 cups

1 Comment

  1. Marinated Portobello Mushrooms INGREDIENTS * 2 portobello muhroosms, cut into 1/2 inch pieces * 10 tablespoons balsamic vinegar * 4 tablespoons dried rosemary * salt and pepper to taste * 1 tablespoon olive oilDIRECTIONS 1. In a nonporous glass dish or bowl, combine the muhroosms, vinegar, rosemary, and salt and pepper. Stir to coat. Cover, and refrigerate for at least 30 minutes. 2. Preheat grill for high heat. 3. Brush grate with oil, and arrange marinated muhroosms on hot grill. Turn after 2 to 3 minutes, and continue grilling until muhroosms are heated through and look wilted and black. Serve hot off the grill.

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