Grilled Corn and Black Bean Salsa With Charred Chicken

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes (plus 30 minutes marinating, optional)
• Cook Time: 20–25 minutes
• Total Time: 40–45 minutes

Quick Ingredients

• 1 1/2 lb boneless, skinless chicken thighs or breasts
• 3 ears fresh corn (or 2 cups corn kernels)
• 1 (15 oz) can black beans, drained and rinsed
• 1 red bell pepper, diced small
• 1/2 small red onion, finely chopped
• 1 jalapeño, seeded and minced (optional for heat)
• 1 ripe avocado, diced
• 1 cup chopped fresh cilantro and green onions
• 1/2 cup diced tomatoes (cherry or Roma)
• Juice of 2 limes (about 1/4 cup)
• 3 tbsp olive oil, divided
• 1 tsp honey or agave
• 1 1/2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder
• 1 tsp kosher salt, plus more to taste, and black pepper
• Optional: crumbled queso fresco or cotija, lime wedges

Do This

• 1. Toss chicken with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt, and pepper. Marinate 15–30 minutes if you have time.
• 2. Heat grill or grill pan to medium-high (about 400–425°F). Brush corn with 1 tbsp oil and season lightly with salt and pepper.
• 3. Grill corn, turning, 8–10 minutes until charred in spots; cool slightly, then cut kernels from cobs.
• 4. Grill chicken 5–7 minutes per side (depending on thickness) until nicely charred and it reaches 165°F internally. Rest 5–10 minutes.
• 5. In a large bowl whisk lime juice, remaining 1 tbsp oil, honey, remaining cumin and smoked paprika, 1/2 tsp salt, and pepper.
• 6. Add grilled corn, black beans, bell pepper, red onion, jalapeño, tomatoes, and cilantro/green onions. Toss; gently fold in avocado. Adjust salt, lime, and heat.
• 7. Slice chicken and serve topped generously with the grilled corn and black bean salsa, plus cheese and lime wedges if using. Or serve the salsa alone as a smoky side.

---

Why You’ll Love This Recipe

• Two-in-one: a zesty topping for juicy grilled chicken and a stand-alone smoky side or dip.
• Big flavor, simple steps: everyday pantry spices turn into a bright, grilled, smoky fiesta on a plate.
• Flexible and forgiving: works with thighs or breasts, grill or grill pan, fresh or frozen corn.
• Make-ahead friendly: prep the salsa base in advance and add avocado right before serving.

Grocery List

• Produce: Corn on the cob (3 ears), red bell pepper, red onion, jalapeño, avocado, cherry or Roma tomatoes, fresh cilantro, green onions, limes, garlic (1 clove).
• Dairy (optional): Queso fresco or cotija cheese.
• Pantry: Boneless skinless chicken thighs or breasts, canned black beans, olive oil, honey or agave, chili powder, ground cumin, smoked paprika, garlic powder (optional), kosher salt, black pepper.

Full Ingredients

For the Charred Chicken

• 1 1/2 lb boneless, skinless chicken thighs or breasts (4–6 pieces)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder (optional, for extra savoriness)
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Grilled Corn & Black Bean Salsa Toss

• 3 ears fresh corn, husks and silk removed
  • Substitute: 2 cups thawed frozen corn, well drained (see Pro Tips)
• 1 tbsp olive oil (for brushing the corn)
• 1 (15 oz) can black beans, drained and rinsed (about 1 1/2 cups)
• 1 medium red bell pepper, diced small
• 1/2 small red onion, finely chopped (about 1/3 cup)
• 1 jalapeño, seeded and finely minced (leave some seeds if you like more heat)
• 1/2 cup diced tomatoes (cherry tomatoes quartered or 1 small Roma, seeds removed)
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/4 cup thinly sliced green onions (about 2–3 green onions)
• 1 ripe but firm avocado, diced

For the Lime-Smoked Paprika Dressing

• Juice of 2 limes (about 1/4 cup)
• 1 tbsp olive oil
• 1 tsp honey or agave syrup
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 small garlic clove, finely minced or grated
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

For Serving (Optional)

• Crumbled queso fresco or cotija cheese
• Lime wedges
• Extra chopped cilantro
• Warm tortillas, tortilla chips, or rice (if serving as a side or bowl)

Step-by-Step Instructions

Step 1: Season and Marinate the Chicken

Place the chicken in a medium bowl or zip-top bag. Add 1 tbsp olive oil, chili powder, smoked paprika, ground cumin, garlic powder (if using), 1 tsp kosher salt, and 1/4 tsp black pepper. Toss well until every piece is evenly coated in the spice mixture.

Let the chicken sit at room temperature for 15–20 minutes while you prep the salsa ingredients and heat the grill. If you want deeper flavor, cover and refrigerate for up to 24 hours, then bring back toward room temperature for about 20 minutes before grilling so it cooks more evenly.

Step 2: Preheat the Grill and Prep the Corn

Preheat your grill (or grill pan) to medium-high heat, about 400–425°F. Clean and oil the grates if needed to prevent sticking. While the grill heats, husk the corn and remove the silk. Pat the ears dry with a clean towel. Brush the corn lightly all over with 1 tbsp olive oil and season with a pinch of salt and pepper. Arrange a tray with the marinated chicken and prepared corn so you can take everything out to the grill at once.

Step 3: Grill and Char the Corn

Place the corn directly on the hot grill grates. Cook for 8–10 minutes total, turning every 2–3 minutes, until the kernels are cooked through and nicely charred in spots. You want a mix of bright yellow kernels and some deep brown blistered spots for that smoky flavor, but avoid burning them to black. Transfer the corn to a cutting board and let it cool for a few minutes so it is easier to handle.

Once cool enough to touch, stand each cob upright on the board and carefully slice down with a sharp knife to remove the kernels. Work your way around each cob, then transfer the grilled kernels to a large mixing bowl.

Step 4: Grill the Chicken Until Juicy and Charred

While the corn is grilling or just after you remove it, place the marinated chicken on the grill. Cook for 5–7 minutes per side, depending on thickness, turning once. You are aiming for deep grill marks and light char at the edges while keeping the inside juicy. The chicken is done when it reaches an internal temperature of 165°F at the thickest part.

Move the cooked chicken to a clean plate or cutting board, tent loosely with foil, and let it rest for 5–10 minutes. Resting allows the juices to redistribute so the chicken stays moist when sliced.

Step 5: Mix the Lime-Smoked Paprika Dressing

In a small bowl or measuring cup, whisk together the lime juice, 1 tbsp olive oil, honey or agave, ground cumin, smoked paprika, minced garlic, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Taste the dressing; it should be bright, tangy, and smoky with a hint of sweetness. Adjust with a pinch more salt, honey, or lime to balance it to your liking.

Step 6: Build the Grilled Corn and Black Bean Salsa Toss

To the bowl with the grilled corn kernels, add the rinsed black beans, diced red bell pepper, chopped red onion, minced jalapeño, diced tomatoes, chopped cilantro, and sliced green onions. Pour the lime-smoked paprika dressing over the top. Toss gently but thoroughly until everything is well coated and glossy.

Just before serving, add the diced avocado. Sprinkle with a tiny pinch of salt and gently fold it into the salsa toss, trying not to mash the pieces. Taste and adjust the seasoning: add more salt for savoriness, more lime juice for brightness, or additional minced jalapeño or a dash of chili powder for extra heat.

Step 7: Slice the Chicken and Serve

Slice the rested grilled chicken crosswise into strips or thick slices. For a main dish, place a generous portion of sliced chicken on each plate and spoon a hearty mound of the grilled corn and black bean salsa toss over the top. Let some of the juices run onto the chicken. Finish with a sprinkle of crumbled queso fresco or cotija, extra cilantro, and lime wedges on the side.

To serve the salsa as a smoky side, transfer it to a wide, shallow bowl so all the colors and textures are visible. Drizzle with a touch more olive oil if you like, and scatter cheese and cilantro on top. It is excellent alongside grilled meats, on top of rice, or scooped up with tortilla chips.

Pro Tips

• Get a good char, not a burn: Keep the grill at medium-high and turn the corn frequently. If any spots get too dark too fast, move the ears to a cooler area of the grill.
• No grill? Use a stovetop grill pan or broil the corn and chicken: place them on a sheet pan under the broiler, turning until lightly charred and cooked through.
• Use frozen corn successfully: Thaw and pat very dry, then cook in a hot cast-iron skillet without stirring much at first so the kernels char in spots.
• Add avocado at the end: To keep it from getting mushy or browning, fold it in just before serving and squeeze an extra bit of lime over the top.
• Salt in layers: The chicken, dressing, and final salsa all get a little salt. Taste at the end before adding more; the flavors should be bright and well-rounded, not overly salty.

Variations

• Spicy Chipotle Version: Add 1 finely minced chipotle pepper in adobo and 1–2 tsp of the adobo sauce to the dressing for a deeper, smoky heat. You can also sprinkle the chicken with a bit of chipotle powder.
• Vegetarian Grain Bowl: Skip the chicken and serve the grilled corn and black bean salsa over warm quinoa, brown rice, or farro. Top with avocado, cheese (or vegan cheese), and an extra squeeze of lime.
• Salsa for Tacos: Dice the chicken into bite-sized pieces and toss lightly with a few spoonfuls of the salsa. Spoon into warm tortillas and finish with cheese and a dash of hot sauce.

Storage & Make-Ahead

For best texture, store the elements separately when possible. The grilled chicken will keep in an airtight container in the refrigerator for up to 3–4 days; reheat gently on the stove, in the oven, or in a skillet just until warmed through. The salsa toss (without avocado) can be made up to 24 hours in advance; cover and refrigerate, then bring to cool room temperature and stir in freshly diced avocado right before serving. With avocado mixed in, the salsa is best within 1–2 days; press plastic wrap directly on the surface to limit browning. This recipe is not ideal for freezing, as both the chicken and vegetables can lose their fresh texture once thawed.

Nutrition (per serving)

Approximate values for 1 of 4 servings (grilled chicken plus a generous portion of salsa, without cheese): about 480 calories; 32 g protein; 23 g fat; 34 g carbohydrates; 9 g fiber; 5 g sugars; 680 mg sodium. Actual nutrition will vary based on the cut of chicken, added cheese, and exact portion sizes.