AuthorKarenCategory, DifficultyBeginner

*This grilled corn salsa is great to serve with tacos with grilled meat, or serve with tortilla chips or use for a breakfast omelet

Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

heading
 1 cup packed basil leaves
 ½ cup packed mint leaves
 ¼ cup parmesan cheese (about 1 ounce)
 1 garlic clove
 ¼ tsp salt
 3 tbsp fresh lemon juice
 2 tbsp extra-virgin olive oil
 2 large ears corn, shucked
 1 cup cooked black beans

1

In a food processor, pulse basil, mint, parmesan cheese, garlic, and ¼ tsp. salt until finely chopped. Add lemon juice and oil; pulse until combined.

2

Heat grill to medium. Grill corn, turning occasionally, about 10 minutes. Let cool.
Note: you can also do this on your stovetop over flames with long tongs if you don’t have a grill. Or, you can also use canned corn but the flavor will be compromised.

3

Cut kernels off the cobs; stir into herb mixture.

4

Drain the black beans and fold into the corn and herb mixture. Enjoy!

Ingredients

heading
 1 cup packed basil leaves
 ½ cup packed mint leaves
 ¼ cup parmesan cheese (about 1 ounce)
 1 garlic clove
 ¼ tsp salt
 3 tbsp fresh lemon juice
 2 tbsp extra-virgin olive oil
 2 large ears corn, shucked
 1 cup cooked black beans

Directions

1

In a food processor, pulse basil, mint, parmesan cheese, garlic, and ¼ tsp. salt until finely chopped. Add lemon juice and oil; pulse until combined.

2

Heat grill to medium. Grill corn, turning occasionally, about 10 minutes. Let cool.
Note: you can also do this on your stovetop over flames with long tongs if you don’t have a grill. Or, you can also use canned corn but the flavor will be compromised.

3

Cut kernels off the cobs; stir into herb mixture.

4

Drain the black beans and fold into the corn and herb mixture. Enjoy!

Herbed Corn & Black Bean Salsa