Looking for a fresh and flavorful appetizer? Try these Charred Corn & Black Bean Salsa Cups! With sweet corn, hearty black beans, and a zesty lime dressing, these mini bites are perfect for any gathering. Plus, they're easy to make in just 30 minutes!Enjoy a burst of flavor in every bite!
2 cups fresh corn kernels (about 4 ears of corn)
1 can (15 oz) black beans, rinsed and drained
1 red bell pepper, finely diced
1 small red onion, finely chopped
2 cloves garlic, minced
1 jalapeño, deseeded and minced
¼ cup fresh cilantro, chopped
Juice of 2 limes
2 tablespoons olive oil
1 teaspoon ground cumin
Salt and pepper to taste
Mini tortilla cups (store-bought or homemade)
![- 2 cups fresh corn kernels (about 4 ears of corn) - 1 can (15 oz) black beans, rinsed and drained - 1 red bell pepper, finely diced - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 jalapeño, deseeded and minced - ¼ cup fresh cilantro, chopped - Juice of 2 limes - 2 tablespoons olive oil - 1 teaspoon ground cumin - Salt and pepper to taste - Mini tortilla cups (store-bought or homemade) - Large skillet - Mixing bowls - Whisk - Serving platter To make the best Charred Corn & Black Bean Salsa Cups, use fresh ingredients. Fresh corn gives a sweet flavor. Start with about 4 ears of corn. Shuck the corn and cut off the kernels. You need 2 cups of kernels for the salsa. Next, black beans add a creamy texture. Use one can, rinsed and drained. This saves time, but you can use dry beans if you prefer. Just cook them first. Red bell peppers add color and crunch. Dice one finely for a nice bite. A small red onion brings sweetness. Chop it finely to avoid overpowering the other tastes. Garlic is key for flavor. Use 2 cloves, minced. A jalapeño adds heat. Make sure to remove the seeds if you want less spice. Cilantro gives a fresh taste. Use a quarter cup, chopped. For the dressing, squeeze the juice of 2 limes. Add 2 tablespoons of olive oil and 1 teaspoon of ground cumin. Season with salt and pepper to taste. You can serve the salsa in mini tortilla cups. You can buy these or make them at home. These cups hold the salsa well. They add a fun touch to your snack! For a complete guide, check the Full Recipe. To start, you need to char the corn. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil to the skillet. Once hot, add 2 cups of fresh corn kernels. Cook these corn kernels for about 7 to 10 minutes, stirring occasionally. You want them to get a nice char. This gives the corn a sweet, smoky flavor. After charring, remove the corn from heat and let it cool slightly. While the corn cools, gather your other salsa ingredients. You will need one can of black beans, a finely diced red bell pepper, a small finely chopped red onion, two minced garlic cloves, one deseeded and minced jalapeño, and ¼ cup of chopped fresh cilantro. Take a large bowl and combine all these ingredients along with the charred corn. Next, let’s dress the salsa. In a small bowl, whisk together the juice of 2 limes, 2 tablespoons of olive oil, 1 teaspoon of ground cumin, and some salt and pepper to taste. This dressing adds a zesty kick to the salsa. Pour this mixture over the salsa ingredients. Gently toss everything together until well mixed. The flavors will blend nicely as you mix. Now, it’s time to fill the mini tortilla cups. Take each cup and fill it with the corn and black bean salsa mixture. Make sure to fill them generously, but don’t overfill. Arrange the filled cups on a serving platter. This makes for a beautiful presentation. For a final touch, you can garnish each cup with a sprig of cilantro and a lime wedge on the side. This adds color and a fresh look to your dish. Enjoy making these Charred Corn & Black Bean Salsa Cups! For the complete instructions, check out the Full Recipe. To get the best char on your corn, heat your skillet first. A hot skillet will give you that nice, crispy texture. Use medium-high heat for the best results. Add a tablespoon of olive oil before the corn. Stir the corn occasionally as it cooks. This helps it char evenly and not burn. You can make the salsa a bit before the party. Keep the corn and black beans separate from the other veggies. This helps keep everything fresh. Mix the salsa right before serving. This way, your salsa stays bright and tasty. To make your salsa cups look great, add a sprig of cilantro on top. You can also place a lime wedge next to each cup. This adds color and freshness. When you arrange the cups on a platter, keep them close but not touching. This makes it easy for guests to grab one. For a fun touch, use a colorful platter that matches your theme. For the full recipe, check out the [Full Recipe]. {{image_2}} You can easily switch beans or veggies in this salsa. Try using pinto beans or kidney beans for a new taste. You can also add avocado or diced mango for a sweet touch. If you prefer a different citrus flavor, swap lime juice for lemon juice. This small change can brighten the dish in a new way. Adjusting the heat in your salsa is simple. If you like more spice, add more jalapeño. You can also toss in a pinch of cayenne pepper for an extra kick. On the other hand, if you want it milder, cut back on the jalapeño. Always taste as you go to get it just right for your palate. If you follow a gluten-free diet, look for gluten-free tortilla cups. Many brands create tasty options that fit your needs. For a vegan-friendly version, make sure to use plant-based dressings. You can blend olive oil, vinegar, and herbs for a fresh, tasty topping. These changes allow everyone to enjoy this dish without worry. To keep salsa fresh, store it in an airtight container. Make sure to refrigerate it right after your meal. This will help prevent spoilage. When you store the salsa, try to press plastic wrap directly on the surface. This reduces air exposure. For the tortilla cups, keep them in a separate bag or container. They stay crispy longer this way. Avoid stacking them to prevent breakage. You can freeze salsa, but it may change in texture. To freeze, pour the salsa into a freezer-safe bag. Remove as much air as possible before sealing. Label the bag with the date, then place it in the freezer. When you're ready to eat it, thaw the salsa overnight in the fridge. Reheat it gently on the stove or in the microwave. Stir well before serving. In the fridge, salsa usually lasts about 3 to 5 days. Always check for signs of spoilage. Look for changes in color or smell. If it smells off or has mold, throw it away. The tortilla cups can last about a week when stored properly. Keep an eye on them for any signs of moisture. If they feel soft, it's best to discard them. Enjoy your Charred Corn & Black Bean Salsa Cups while fresh for the best taste! For the complete recipe, check the Full Recipe section. To add spice, you can use more jalapeño. You can also add a pinch of cayenne pepper. Another option is to mix in some hot sauce. Taste as you go to find your perfect heat level. Yes, you can serve the salsa in small bowls or on crispy tortilla chips. You can even use lettuce leaves for a fresh wrap. This makes it fun for gatherings and adds variety. It takes about 15 minutes to prep and 15 minutes to cook. So, in total, you will spend around 30 minutes. This quick time makes it easy to whip up for any event. These salsa cups are great for parties, game days, or family gatherings. Pair them with guacamole or fresh salsa for a complete snack spread. They also go well with drinks like margaritas or iced tea. This blog post covered how to make Charred Corn & Black Bean Salsa Cups. We explored fresh ingredients, essential tools, and simple steps for preparation. You learned tips for making the salsa ahead of time and keeping it fresh. We also discussed delicious variations and storage tips. Now you have all you need to impress your guests with this tasty dish. Enjoy sharing your salsa cups at your next gathering!](https://cheftaling.com/wp-content/uploads/2025/06/9a15d43e-3638-4694-bba8-ad42f9efa39a-250x250.webp)