Black Bean & Corn Salsa

So you cooked up a big batch of corn on the cob for the family … 2 cobs for each person … but, oops, who knew everyone was going to pig out on the ribs, or the potato salad, or in a sane moment decide to cut back on their consumption … got to look good in that new bathing suit, you know!  Whatever the reason, you’ve got 3 or 4 cobs of corn left over. What are you going to do with them?  Please, don’t say “throw them out!”


Besides cutting the kernels off the cobs to make an exciting succotash with edamame, or toss them into a romaine salad, or make corn chowder, or even freeze the kernels to put in a nice pot of vegetable soup next week, I suggest you try this fast and super easy salsa (or call it a salad, if you like, because it makes a great side dish for a meal, too).


If you read my last post, you know I made corn on the cob for my husband’s birthday a couple of days ago.  I bought 6 cobs for a dollar (good deal, right?) … knew we would only eat 3 (Michael – 2; me – 1) but I cooked all of them because I wanted to make this recipe. It’s that good.


The inspiration for the dish came from a Best Foods mayonnaise advertisement. Their recipe is pretty basic, while mine is substantially “souped-up.” Like I always do.


Black Bean & Corn Salsa


3 – 4 cobs of cooked corn kernels (or 1 11 oz. can whole kernel corn, drained)

1  15 oz. can of black beans, drained and thoroughly rinsed

1 cup diced Roma tomatoes or quartered cherry tomatoes

½ cup diced red onion

1 small jalapeño, seeds and veins removed (if desired), chopped

¼ cup coarsely chopped cilantro

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon cumin

¼ teaspoon chili powder

A few good shakes of Jane’s Crazy Mixed Up Salt  or kosher salt, to taste

2 heaping tablespoons of mayonnaise

juice of one lime


Combine all ingredients in a bowl, in the order given. Chill or serve immediately with tortilla chips, crackers, or as a side dish to ribs, chicken or whatever you choose.


If you make this recipe ahead of time, give the mixture a stir now and again, which encourages the flavors to mingle and meld.


One more way to use your leftovers to create a really tasty and festive dish. Oh, and if you have more that 3 or 4 cobs to use, double the recipe. It keeps well for 4 or 5 days in the fridge. But I guarantee, this salsa will go fast. Enjoy!


Eat well. Be happy.


Author: Plynn Gutman

Plynn Gutman is a certified coach with a refreshing and holistic approach to achieving an Integrated Life. Specialized retreats, workshops and classes are all a part of Plynn’s wide array of resources that she offers along with useful life lessons, tips and advice through her blog. A writer at heart, with several titles available, Plynn's variety of work appeals to everyone.

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