Get ready to elevate your summer gatherings with a vibrant and refreshing dish that’s bursting with flavor: Oven Roasted Corn Black Bean Pico de Gallo! This Mexican-inspired recipe is not just a feast for the eyes but also a delightful explosion of textures and tastes that will leave your guests begging for more. With just a few simple ingredients and a quick roasting technique, you can whip up this colorful salsa in under 30 minutes. Whether you serve it as a zesty side dish, a topping for your favorite tacos, or a stand-alone dip, this pico de gallo is sure to steal the show. Dive into our recipe and discover how easy it is to bring a taste of Mexico to your table!
Ingredients
- 2 cups corn kernels (fresh or frozen)
- 1 can black beans, rinsed and drained
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- If using frozen corn, thaw the kernels completely. Pat corn kernels dry with paper towels to ensure proper roasting and prevent steaming.
- Spread corn kernels evenly on the prepared baking sheet. Drizzle with a light coating of olive oil and sprinkle with salt and pepper.
- Roast corn in the preheated oven for 15-20 minutes, stirring once halfway through, until kernels are golden brown and slightly charred at the edges.
- While corn is roasting, prepare the remaining ingredients. Dice the red bell pepper and red onion into uniform small pieces.
- Rinse and drain the black beans thoroughly. Pat them dry to prevent excess moisture in the salsa.
- Once corn is roasted and cooled slightly, transfer to a large mixing bowl.
- Add black beans, diced red bell pepper, red onion, and chopped cilantro to the corn.
- Squeeze fresh lime juice over the mixture and gently toss to combine all ingredients.
- Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
- Cover and refrigerate for 15-30 minutes to allow flavors to meld together before serving.
- Serve chilled or at room temperature as a side dish, salsa, or topping for tacos, grilled meats, or salads.
Tips
- Choose the Right Corn: Fresh corn on the cob will give you the best flavor, but if you're short on time, frozen corn works just as well. Just make sure to thaw and dry it thoroughly before roasting.
- Roast for Maximum Flavor: Don’t skip the roasting step! This brings out the natural sweetness of the corn and adds a delightful char that enhances the overall flavor of the pico de gallo.
- Chill Before Serving: Allowing the salsa to chill for at least 15-30 minutes after mixing lets the flavors meld beautifully. It’s worth the wait!
- Customize Your Ingredients: Feel free to add other ingredients like diced jalapeños for heat, or avocado for creaminess. This recipe is versatile and can be tailored to your taste!
- Perfect Pairings: Serve this pico de gallo alongside grilled meats, as a topping for tacos, or with tortilla chips for a refreshing appetizer. It’s a crowd-pleaser that fits any occasion!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 6g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
